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Tabbouleh is a favorite Mideastern salad, usually made with lemon, parsley, and mint. This version adds fruit, nuts, and ginger.
- 2 cups water
- 1 cup bulgur wheat
- 1/2 cup fresh blueberries
- 2 small nectarines, pitted and diced
- 2 large apricots, pitted and diced
- 2/3 cup chopped pecans or walnuts (3 ounces)
- 1/3 cup minced fresh mint
- For the Dressing:
- 1/4 cup salad oil
- 3 tablespoons lemon juice
- 1 1/2 tablespoons grated gingerroot or 3/4 teaspoon ground ginger
- 1/8 teaspoon salt
- Romaine lettuce leaves
In a medium saucepan combine water and bulgur. Bring to a boil; reduce heat. Cover and simmer for 12-15 minutes, or until the bulgur is tender and all of the liquid is absorbed. Let cool.
In a large mixing bowl toss together blueberries, nectarines, apricots, cooked bulgur, nuts and mint.
FOR THE DRESSING:
In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt. Cover and shake well to mix. Pour over bulgur mixture. Toss well. cover and chill at least 4 hours before serving.
Line a serving platter with romaine leaves. Spoon salad onto platter.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
287 calories; 19g total fat; 0mg cholesterol; 55mg sodium; 29g carbohydrates; 7g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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