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 book  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
