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Full Online Book HomeLearning KitchenSalads And Dressings - Tabbouleh By Mimi Hiller
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Salads And Dressings - Tabbouleh By Mimi Hiller Post by :colligan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :817

Click below to download : Salads And Dressings - Tabbouleh By Mimi Hiller (Format : PDF)

Salads And Dressings - Tabbouleh By Mimi Hiller

1 cup uncooked bulgar
2 cups boiling water
1/4 to 1/2 cup olive oil
1/4 to 1/2 cup fresh squeezed lemon juice
1 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 to 1-1/2 cups chopped fresh parsley
2 tsp. to 1/4 cup chopped fresh mint
1/4 to 1/2 cup green onions and tops, chopped
1 to 3 tomatoes, diced
1 tsp. balsamic vinegar
2 Tbl. green or black olives, chopped
1/4 to 1/2 cup celery diced
4 oz. feta cheese, crumbled
1 medium cucumber, peeled, seeds removed, diced
4 hearts of palm, sliced into 1/4" disks

Pour boiling water over bulgar in large bowl. Let stand 1 hour. Drain well in colander and return to bowl. Add remaining ingredients and blend well. Chill at least 2 hours.
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Salads And Dressings - Grains -  Tabouli Salads And Dressings - Grains - Tabouli

Salads And Dressings - Grains -  Tabouli
1 cup boiling water 1 cup bulghur wheat 2 cups fresh parsley, chopped 1 small cucumber, diced 1 bunch green onions, chopped 2 tomatoes, diced and drained slightly 1/4 cup mint leaves, chopped 1/4 cup lemon juice 1/4 teaspoon salt 1/4 cup olive oil 1/4 teaspoon pepper In large bowl, pour boiling water over bulghur wheat. Let stand for half an hour. Drain. Mix parsley, cucumber, green onions, tomatoes, and mint together. For dressing, combine remaining ingredients in a small jar and shake well. Pour over wheat mixture. Cover and refrigerate several hours before serving. This serves 6-8. Coarse

Salads And Dressings - Tabbouleh Salads And Dressings - Tabbouleh

Salads And Dressings - Tabbouleh
1 cup bulghur (Cracked wheat) soaked for 10 minutes or so in cold water. 2 large ripe tomatoes, diced 3 spring onions, finely sliced. a large handful of parsley, chopped a large handful of mint leaves, chopped Juice of 1 lemon 1 Tbspn. Olive oil Salt and freshly ground black pepper Drain bulghur and squeeze hard, tip into a bowl and add other ingredients. Season with salt and pepper to taste.