Salads
Bulgur Salad
- Tabbouleh (Lebanon)
The vitamin C from lemon juice aids iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges.
Ingredients
- 2 c. bulgur
- 1 bunch green onions, chopped (about half c.)
- 1 c. coarsely chopped fresh parsley
- 1/2 c. coarsely chopped fresh mint leaves
- 3/4 c. olive oil
- 1/2 c. lemon juice
- salt and pepper to taste
- 3 tomatoes, peeled, seeded, and chopped
Directions
- Place bulgur in a small bowl and add enough warm water to cover the bulgur by about 1/4 inch. Set aside to soak for 15 minutes.
- Drain bulgur in a sieve or fine strainer. Use your hands to squeeze out any extra water.
- Place bulgur in a large mixing bowl and add onions. Stir well. Add parsley and mint and toss gently.
- In a small bowl, combine olive oil, lemon juice, salt, and pepper. Pour dressing over salad and gently stir in the tomatoes.
