One of the pluses about this healthy, flavorful
and delicious bulgur (cracked wheat) and grape salad is that
it is made ahead, freeing you for other things...like more to
to visit with your guests.
Make-Ahead Grape
Tabbouleh Salad
- 2 cups boiling water
- 3/4 cup uncooked bulgur (cracked wheat)
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- 1/4 teaspoon pepper
- 1 1/2 cups halved California seedless
grapes
- 1 cup thinly sliced spinach leaves
- 1/2 cup diced cucumber, pared and seeded
- 1/4 cup each chopped fresh mint, parsley
and 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.
Recipe provided courtesy of California Table Grape Commission.
