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Salad
8 - 10 servings
0 minutes
1 hour 5 minutes
Melissa’s Chefs
A traditional Middle Eastern salad made mostly of vegetables and a bit of nutritious bulgur wheat. Make it gluten free by substituting cooked quinoa or other gluten free rain of choice.
1/4 cup bulgur wheat or Cooked Quinoa
1 cup organic yellow onion, minced
1/2 teaspoon ground allspice
1 teaspoon fresh ground pepper
1 tablespoon salt
2 cups organic parsley, finely chopped
2 cups organic scallions (green onions) finely chopped
4 cups organic tomatoes on the vine, finely chopped
1/2 cup mint, chopped fine
1/2 cup olive oil
2 tablespoons dried spearmint
Romaine leaves or lettuce cups
Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 1 hour and then place in sieve to drain well.
Combine minced onion with allspice, pepper and salt. Set aside.
In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried spearmint.
Gently fold in the soaked bulgar or cooked quinoa.
Refrigerate until an hour before serving.
Stir in seasoned onion and dress with lemon and oil.
Surround salad with small romaine leaves or young grape leaves.
Tabbouleh is a Middle Eastern Salad often served in smaller portions as a side. The substitution of cooked quinoa converts this from a side to a complete protein meal.
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