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Parsley Salad

Heart.Foods's picture
Ingredients
  Fine bulgur wheat 1⁄2 Cup (8 tbs)
  Hot water 1 Cup (16 tbs) (As Needed)
  Finely chopped parsley 2 Cup (32 tbs) (1 Or 2 Bunches, Large Stems Removed)
  Finely chopped green onions 1⁄2 Cup (8 tbs)
  Chopped fresh mint leaves 1⁄3 Cup (5.33 tbs)
  Cucumber 1 Medium, peeled, seeded and cubed
  Diced red bell pepper 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
For dressing
  Lemons juice 2
  Garlic 2 Clove (10 gm), pressed or finely minced
  Olive oil 2 Tablespoon
  Cherry tomatoes 18 , cut into quarters
Directions

Place bulgur in a large bowl.
Add enough hot water to cover.
Let sit for approximately 30 minutes.
Drain and squeeze dry.
Place in a large mixing bowl and fluff with a fork.
Add parsley, onions, mint, cucumber, bell pepper, salt and black pepper.
Stir to mix well and set aside.
In a small bowl, combine dressing ingredients and stir to mix well.
Pour over salad, toss, cover and refrigerate 3 to 4 hours.
Remove from refrigerator and add tomatoes.
Mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy

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