| 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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