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Tabbouleh Salad

low fat, salads/dressings

=== SALAD ===
3/4 cup bulgur
3/4 cup boiling water
2 tomatoes; chopped
3/4 cup snipped fresh parsley
1/4 cup snipped fresh chives
1/4 cup snipped fresh mint
=== DRESSING ===
1/4 cup lemon juice
2 tablespoons canned chicken broth; defatted
1 tablespoon olive oil
1 garlic clove; minced

To make the salad: In a large bowl, stir together the bulgur and water. Let stand about 15 minutes or until the water is absorbed. Gently stir in the tomatoes, parsley, chives and mint. Set aside. To make the dressing: In a small bowl, stir together the lemon juice, broth, oil and garlic. Add the dressing to the bulgur mixture. Gently stir until combined. Cover and chill in the refrigerator for at least 2 hours to blend the flavors. This recipe yields 8 side-dish servings. Comments: This light version of a Middle Eastern grain salad is a great way to help you meet the Food Guide Pyramid's recommended 6 to 11 servings of grains a day. Nutritional Information Per Serving: Calories: 84; Fat: 2 grams (21% of calories); Cholesterol: 0 milligrams; Sodium: 18 milligrams; Fiber (grams) 3.8.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 69 Calories (kcal); 2g Total Fat; (23% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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