Make-Ahead Grape Tabbouleh Salad
One of the pluses about this healthy and delicious bulgur and grape salad is that it is made ahead, freeing you for other things—like more time to visit with your guests.
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 ground black 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 for serving
- 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, if desired.
Makes 4 servings.
Recipe and photograph courtesy of California Table Grape Commission.