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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

1. 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.

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.

Recipe provided courtesy of California Table Grape Commission.