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    Tabbouleh

    Recipe Introduction


    Source: Cooking Light-10/00


    List of Ingredients


    • 4 cups diced tomato
    • 2/3 cup chopped fresh flat-leaf parsley
    • 1/3 cup thinly sliced green onions
    • 1/4 cup uncooked bulgur
    • 1/4 cup chopped fresh mint
    • 2 1/2 teaspoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon freshly ground black pepper
    • 5 large lettuce leaves


    Instructions


    1. Combine first 5 ingredients in a large bowl. Cover and let stand 30 minutes. Stir in oil and next 5 ingredients ( oil through pepper); toss well. Serve with lettuce leaves.

    2. Servings: 5

    3. Serving size: 1 cup salad and 1 lettuce leaf 83 cal, 2.9 g fat, 2.6 g pro, 14 g carb, 0 mg chol, 255 mg sod.



 

 

 


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