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    You are in: Home / Recipes / Tabbouleh Salad Ala Nita Recipe
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    Tabbouleh Salad Ala Nita

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Nita Holleman's Note:

    Tabbouleh Salad sometimes called Tabouli Salad is a very refreshing salad for the palate. It has lots of great parsley in it (which by the way acts as a breath freshener) as well as an appetizer. Nita Holleman, 2003

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cover bulgur wheat (cracked wheat) with boiling water.
    2. 2
      Allow to soak covered about one (1) hour Meanwhile: Wash, remove stems and finely chop 1 bunch fresh parsley; Scrape or break to remove strings, wash and finely chop pieces/ribs fresh celery; Peel, rinse and finely chop onion; Peel, rinse and finely slice Green Onions (Scallions); Seed and chop finely bell pepper; Scrape, rinse and grate carrot; Peel, rinse, seed and chop cucumbers; Rinse, peel, seed and chop tomatoes; Crush, peel and finely mince garlic.
    3. 3
      Combine and set above vegetables aside.
    4. 4
      Combine: sugar; salt; black pepper; paprika.
    5. 5
      Lightly beat together: oil; Vinegar.
    6. 6
      Add the dry ingredients and beat together until blended well.
    7. 7
      Drain water from the bulgur wheat.
    8. 8
      Squeeze it with clean hands to remove more water.
    9. 9
      Drain well.
    10. 10
      Mix the bulgur wheat, vegetable mixture and toss with the dressing.
    11. 11
      Chill thoroughly or overnight.
    12. 12
      ENJOY!

    Ratings & Reviews:

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    Nutritional Facts for Tabbouleh Salad Ala Nita

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.7
     
    Calories from Fat 112
    54%
    Total Fat 12.4 g
    19%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 227.5 mg
    9%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 3.1 g
    12%
    Sugars 13.7 g
    55%
    Protein 2.3 g
    4%

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