Lemon Tabbouleh Salad

Lemon Tabbouleh Salad
Prepared by The Culinary Team @ Griffin Hospital Dining Services.

A delicious classic salad bursting with lemon flavor, tabbouleh is made with bulgur wheat, a form of steam-cooked, dried, cracked wheat that’s an excellent source of fiber.

Ingredients
Serves 1
3⁄4 cup cooked bulgur wheat (page 228)
1 medium tomato, chopped
2 scallions, chopped
Juice of 1 lemon
1 teaspoon extra-virgin olive oil
Pinch of onion powder
Pinch of garlic powder
Pinch of salt
1 tablespoon chopped fresh mint or 1 teaspoon dried
1 cup mixed greens
Buy the bookThe Flavor Full Diet This recipe is featured on page 167

Preparation
In a medium bowl, combine the bulgur, tomato, scallions, lemon juice, oil, onion powder, garlic powder, salt, and mint. Refrigerate until ready to serve over the greens.

Per serving
222 calories, 6 g fat (<1 g sat fat), 7 g protein, 41 g carbohydrate, 10 g fiber, 0 mg cholesterol, 333 mg sodium