TANGY TABBOULEH SALAD
Tabbouleh is traditionally made with tomatoes, onions, parsley, and mint; this version was created with a mixture of our favorite vegetables.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 11
Steps:
- In a bowl, cover bulgur with 3 cups boiling water. Let stand 45 minutes. Drain well; return to bowl. Meanwhile, cook asparagus in boiling water until bright green and crisp, about 3 minutes. Using a slotted spoon, transfer asparagus to ice water to cool; drain and pat dry. Cut kernels off cobs, and cook in boiling water, 3 minutes; drain and let cool.
- Add asparagus, corn, fennel, scallions, and cilantro to bulgur; toss to combine.
- In a bowl, whisk lime juice, sour cream, oil, salt, and pepper. Pour over salad; toss. Serve at room temperature, or refrigerate.
Nutrition Facts : Calories 114 g, Fat 3 g, Fiber 6 g, Protein 5 g, Sodium 208 g
TABBOULEH I
Steps:
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
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