email this pageTabbouleh Salad
Photo by Mark Boughton; styling by Teresa Blackburn
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We used Bob’s Red Mill Whole Grain Bulgur in this recipe.
Ingredients
Ingredients
Salad:
1 cup bulgur
1 cup boiling water
½ cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
¼ cup chopped red onion
¼ cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
Dressing:
1/3 cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
Instructions
1 cup bulgur
1 cup boiling water
½ cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
¼ cup chopped red onion
¼ cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
Dressing:
1/3 cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
1. To prepare the salad, soak bulgur in hot water until water is absorbed, 15 to 30 minutes.
2. Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
3. To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature. Serves 12.
Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007
Nutritional Information
2. Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
3. To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature. Serves 12.
Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007
Per serving: 110 calories, 5g fat, 3g prot., 14g carbs., 4g fiber, 110mg sodium.
Caprese Salad with Peppers
Photo by Mark Boughton; styling by Teresa Blackburn
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Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
We’ve added roasted peppers and garlic to this classic salad that requires great tomatoes.
Ingredients
Ingredients
4 large heirloom tomatoes, chopped
1 pound fresh mozzarella, chopped
½ cup chopped roasted red peppers
8 to 10 fresh basil leaves, chopped
¼ cup extra virgin olive oil
1 garlic clove, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Instructions
1 pound fresh mozzarella, chopped
½ cup chopped roasted red peppers
8 to 10 fresh basil leaves, chopped
¼ cup extra virgin olive oil
1 garlic clove, minced
½ teaspoon kosher salt
Coarsely ground black pepper
1. Combine tomatoes, mozzarella, roasted peppers, and basil in a large bowl. Mix olive oil with garlic, salt and pepper; drizzle over tomato mixture and toss gently. Serves 6.
Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007.
Nutritional Information
Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007.
Per serving: 230 calories, 10g fat, 26g prot., 9g carbs., 4g fiber, 740mg sodium.
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