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Fresh Sorrel and Mint Tabbouleh Salad Recipe

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Ingredients

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	1 cup medium bulgur
	2 cups boiling water
	2 cups fresh sorrel, coarsely chopped (or flat leaf parsley)
	3/4 cup of fresh mint, coarsely chopped
	2 tomatoes, chopped
	1/2 cup radish, sliced
	1 cucumber, peeled, seeded and chopped
	1 cup scallion, chopped
	1 lemon, juice of
	4 tablespoons olive oil
	salt & freshly ground black pepper
	4 ounces feta cheese, crumbled

Nutritional information

241

Calories

124 g

Calories From Fat

13.8 g

Total Fat

4.4 g

Saturated Fat

17.8 mg

Cholesterol

242.3 mg

Sodium

25.1 g

Carbs

6.4 g

Dietary Fiber

3.6 g

Sugars

7.2 g

Protein

268g

Serving Size

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Fresh Sorrel and Mint Tabbouleh Salad Recipe

Name: Fresh Sorrel and Mint Tabbouleh Salad Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 2; : 2; : 3/4; : 2; : 1/2; : 1; : 1; : 1; : 4; : 4

Features:

Cuisine:

American

Excellent colorful salad, went over extremely well at a last week's Raw Food Potluck!

I was pleased with a bonus small fall crop of my Sorrel, so made this recipe as written, excepting used some of my own dried mint instead of the fresh which couldn't be found at local Whole Foods Market. I've since made it again, using raw spinach to replace the sorrel which also was good and totally acceptable and also more available year around than sorrel. I did add a bit of cilantro to replace the lemony zing of the sorrel, and found it be be yummy. I suspect any green would work well, and will try some kale next time. Thanks for the recipe!
Sandy

70 min
Serves 6
Easy

Ingredients

Directions

Tabbouleh With Sorrel & Mint, Deliciously different Lebanese salad , Excellent colorful salad, went over extremely well at a last week’s Raw Food Potluck! I was pleased with a bonus small fall crop of my Sorrel, so made this recipe as written, excepting used some of my own dried mint instead of the fresh which couldn’t be found at local Whole Foods Market I’ve since made it again, using raw spinach to replace the sorrel which also was good and totally acceptable and also more available year around than sorrel I did add a bit of cilantro to replace the lemony zing of the sorrel, and found it be be yummy I suspect any green would work well, and will try some kale next time Thanks for the recipe! Sandy, Deliciously different Lebanese salad

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Steps

1 Done	Place Bulgur in Medium Bowl. Stir in Boiling Water, Cover and Let Stand 35-45 Minutes. Squeeze Out & Discard Remaining Liquid.
2 Done	Transfer Bulgur Large Bowl and Toss With Sorrel, Mint, Tomatoes, Radish Slices, Cucumbers, Scallions, Lemon Juice and Olive Oil.
3 Done	Season to Taste With Salt and Pepper. Top With Crumbled Feta.