| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Grapes, Salads, Meatless |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Boiling water |
| 3/4 |
c |
Bulgur cracked wheat; uncooked |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Halved seedless grapes |
| 1 |
c |
Thinly sliced spinach; leaves |
| 1 |
c |
Cucumber dice; *see note |
| 1/4 |
c |
Chopped fresh mint |
| 1/4 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Chopped green onion |
|
|
Romaine leaves |
INSTRUCTIONS
Pour boiling water over bulgur; let stand 30 minutes. Drain well; press out
excess liquid. Add remaining ingredients except Romaine leaves; mix well.
Let stand 2 to 6 hours to allow flavors to blend. Serve on Romaine leaves.
Makes 4 servings.
Nutritional Analysis Per Serving: 329 Cal., 8.5 g pro., 4.8 g fat (12% Cal.
from fat), 67 g carb., 0 mg chol., 6 g fiber and 553 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service info-kits; education packets
for children; etc.
Notes: *Peel the cucumber, and slice it lengthwise; remove seeds then dice.
>From Pat Hanneman (Kitpath) and McBuster 98Mar
Recipe by: California Grapes 1997 : Salads : Fast Lowfat Fresh
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998
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