| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Grapes, Meatless, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Boiling water |
| 3/4 |
c |
Bulgur cracked wheat |
|
|
uncooked |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
T |
Olive oil |
| 1 |
t |
Salt |
| 1 |
t |
Grated lemon peel |
| 1/4 |
t |
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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