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Tabouli Seafood Salad

Diet.Chef's picture
Ingredients
  Warm water 2 Cup (32 tbs)
  Bulgur wheat 3⁄4 Cup (12 tbs)
  Whole baby clams 1 Can (10 oz), drained
  Frozen cooked shrimp 6 Ounce, thawed (1 Package)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Sweet peppers 2 , cut into 1/2-inch squares (Red Or Green)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Dried dill weed 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lettuce leaves 4
  Tomatoes 2 Medium, sliced and halved
  Small onion 1⁄2 , thinly sliced and separated into rings
Directions

For salad, in a bowl combine the warm water and bulgur. Let stand for 1 hour. Drain well; press excess water out of bulgur. Combine the bulgur, clams, shrimp, mushrooms, and red or green sweet peppers.
For dressing, in a screw-top jar combine olive or salad oil, lemon juice, dillweed, and salt. Cover and shake well to mix. Pour dressing over salad; toss lightly to coat. Cover and chill for several hours.
Just before serving, spoon salad into a lettuce-lined salad bowl. Arrange tomatoes around edge of bowl. Top with onion rings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Seafood
Preparation Time: 
5 Minutes

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