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Categories: Salads, Vegetarian

Tabbouleh salad

Given a choice, many of us would rather eat library paste than some reduced-calorie dish that pretends to be food. No wonder diets fail. We're starving for real taste. Few master the art of eating wisely and well. We hope ... Read more

Total time: 45 minutes, plus 1 1/2 hours standing | Serves 4


  • 1 tablespoon lemon juice
  • 1 tablespoon minced shallot
  • Salt, pepper
  • 3 tablespoons extra-virgin olive oil

Step 1Combine the lemon juice, shallot and salt and pepper to taste in a medium mixing bowl. Slowly whisk in the oil. Set aside.

Mixed greens

  • 4 cups mixed greens
  • 1 cup parsley leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh dill leaves, stems removed
  • 1 cup sliced chives
  • 1 cup basil leaves

Step 1Combine the greens, parsley, mint, dill, chives and basil. Toss with 2 tablespoons of the dressing or to taste.


  • 1 cup bulgur wheat
  • 1 cup hot vegetable stock
  • 1/2 cup seeded minced cucumber
  • 3/4 cup chopped Italian parsley
  • 1/2 cup thinly sliced fresh mint leaves
  • 1/4 cup lemon juice
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil, divided
  • Salt, pepper
  • 1/2 cup minced red onion
  • 1/2 cup minced carrots
  • 1 cup small cherry tomatoes, cut in half

Step 1Place the bulgur in a large bowl. Mix in the stock. Cover and let stand until the bulgur is tender and the water is absorbed, 1 hour. Let cool 30 minutes.

Step 2Mix in the cucumber, parsley, mint, lemon juice, one-fourth cup of oil and salt and pepper to taste.

Step 3Heat a skillet over medium heat and cook the onion in the remaining 2 teaspoons of oil for 1 minute. Add the carrots and cook 2 minutes. Add the tomatoes and cook 1 minute more. Add the vegetables to the bulgur and toss together. Spoon into the center of each of 4 plates and surround with the mixed greens.

Each serving:
210 calories; 385 mg. sodium; 0 cholesterol; 13 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 5 grams protein; 4.05 grams fiber.
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