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Tabbouleh With Red and Gold Tomatoes

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Recipe by
Food.com Food.com

Ingredients

  • 1 cup wheat (Bulgar)
  • 2 cups boiling water
  • 2 cups flat leaf parsley (loosely packed, finely chopped)
  • 1 cup fresh mint (loosely packed, finely chopped)
  • 4 scallions (finely chopped, about 1/3 cup)
  • 1 purple onion (small, finely chopped, about 3/4 cup)
  • 1/2 cup english cucumber (peeled, diced)
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 2/3 cup extra-virgin olive oil (plus)
  • 3 tbsps extra-virgin olive oil
  • coarse salt
  • ground pepper (fresh)
  • 1 shallots (medium, peeled, nad finely chopped)
  • 2 tsps dijon mustard
  • 1/4 cup red wine vinegar
  • 1 head lettuce leaves (bibb, separated)
  • 1 lb cherry tomatoes (assorted, or 1 lb grape tomatoes or 1 lb teardrop tomato)
Prep Time
40 min
Total Time
40 min
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 570 Calories from Fat 430
% Daily Value *
Total Fat 47g 72%
Saturated Fat 7g 35%
Trans Fat
Cholesterol 0%
Sodium 260mg 11%
Potassium 980mg 28%
Total Carbohydrate 34g 11%
Dietary Fiber 5g 20%
Sugars 7g
Protein 8g
Vitamin A 220%
Vitamin C 150%
Calcium 15%
Iron 30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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