Fruited Tabbouleh
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 473.18 ml water
- 236.59 ml Bulgar wheat
- 118.29 ml fresh blueberries
- 2 small nectarines, pitted and diced
- 2 large apricots, pitted and diced
- 158.51 ml chopped pecans or 158.51 ml walnuts (3 ounces)
- 78.78 ml minced of fresh mint
-
For dressing
- 59.14 ml canola oil
- 44.37 ml lemon juice
- 22.18 ml grated gingerroot or 3.69 ml ground ginger
- 0.61 ml salt
- romaine lettuce leaf
directions
- In a medium saucepan combine water and bulgur.
- Bring to a boil; reduce heat.
- Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
- Let cool.
- In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
- For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt.
- Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
- Line a platter with Romaine leaves.
- Spoon salad on to platter.
- Enjoy.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California