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Salad Delight
The combination of nutty bulghur mixed with wonderfully ripe tomatoes, zucchini and lots of fresh mint is sensational. The mint adds a bright, unexpected note while the olive oil and lemon juice add the finishing touches. Tabbouleh is best served cold and fits into any summer meal. This whole-grain salad is loaded with cancer-protective phytochemicals, vitamin E, niacin, zinc, iron and magnesium. There are many variations for making tabbouleh, so experiment to find the best one for you. Some variations include increasing the bulgur, or replacing the mint with basil, or leaving it out altogether. Tabbouleh can be eaten on crackers or pita chips or mounded on romaine lettuce leaves. It can also be tucked into a pita surrounded by crunchy lettuce.
Mint Tabbouleh
1/2 cup bulghur, cooked according to package directions or until tender 2/3 cup chopped mint, lightly packed 12 cherry tomatoes, halved (or 6 large, quartered) 1 small zucchini, finely diced 2 Tbsp. fresh lemon juice 2 Tbsp. extra virgin olive oil Salt and freshly ground black pepper, to taste
Drain the cooked bulghur well and place it in a medium-size bowl. Add the mint, tomatoes and zucchini. Toss it with a fork to combine. Mix in the lemon juice and oil. Season to taste with salt and pepper. This salad keeps in the refrigerator, tightly covered, for 1 day.
Cooking Options use couscous instead of bulghur for a shorter cooking time. And if you have a food processor, you can use that to chop the mint. You can also use chopped tomatoes instead of cherry tomatoes.
Makes 4 servings.
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COMPANY INFORMATION:American Institute for Cancer Research (AICR) 1759 R Street, NW Washington, DC 20009 United States of America Phone: 1-(800)-843-8114 Email: recipes@aicr.org Website: AICR.org
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results.
SOURCE: http://www.aicr.org UPDATED ON: 4/8/2008
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