Lebanese Summer Salad Recipe
submitted by reader Vicki Wilder
of Englewood, FL
Ingredients
½ cup bulgur wheat
½ cup cold water
6 medium tomatoes, seeded and finely chopped (1½ pounds)
1 bunch green onions, finely chopped (white and green parts)
1 bunch parsley, finely chopped
2 tablespoons finely chopped mint leaves
1/3 cup vegetable, canola or extra virgin olive oil
Juice of 2 lemons (1/4 cup)
1 teaspoon salt, or to taste
Instructions
1. Combine the bulgur wheat and ½ cup cold water in a medium bowl. Let stand 40 minutes, or until liquid is absorbed.
2. Add remaining ingredients, stir to blend, cover with plastic wrap and refrigerate overnight. Serves 6.
Tips from the Test Kitchen
Tips From Our Test Kitchen: It’s very important to allow the mixture to chill overnight so the bulgur will soften and absorb the other flavors.
Nutritional Information
Nutritional facts per serving: 180 calories, 13g fat, 3g protein, 16g carbohydrates, 4g fiber, 420mg sodium.
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