Title: Make-Ahead Grape Tabbouleh Salad
Categories: Grapes, Salads, Meatless
Yield: 4 Servings

2 c Boiling water
3/4 c Bulgur cracked wheat;
-uncooked
1/4 c Fresh lemon juice
1 tb Olive oil
1 ts Salt
1 ts Grated lemon peel
1/4 ts Pepper
1 1/2 c Halved seedless grapes
1 c Thinly sliced spinach;
-leaves
1 c Cucumber dice; *see note
1/4 c Chopped fresh mint
1/4 c Chopped fresh parsley
1/4 c Chopped green onion
Romaine leaves

Pour boiling water over bulgur; let stand 30 minutes. Drain well; press out
excess liquid. Add remaining ingredients except Romaine leaves; mix well.
Let stand 2 to 6 hours to allow flavors to blend. Serve on Romaine leaves.
Makes 4 servings.

Nutritional Analysis Per Serving: 329 Cal., 8.5 g pro., 4.8 g fat (12% Cal.
from fat), 67 g carb., 0 mg chol., 6 g fiber and 553 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service info-kits; education packets
for children; etc.

Notes: *Peel the cucumber, and slice it lengthwise; remove seeds then dice.

>From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grapes 1997 : Salads : Fast Lowfat Fresh

Posted to MC-Recipe Digest by KitPATh on Mar 07,
1998