Parsley And Cracked Wheat Salad Food

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

PARSLEY-AND-CRACKED-WHEAT SALAD

Steps:

• Combine the cracked wheat and the water in a large pot over medium heat and bring to a boil. Reduce heat and cook at a bare simmer for 10 minutes. Drain well, place in a medium bowl and let cool. Toss in remaining ingredients. Divide among 4 plates and serve.

PARSLEY SALAD

Steps:

• Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
• In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

CRACKED WHEAT SALAD

Steps:

• Mix bulgur and broth in medium bowl. Let stand 30 min.; drain well.
• Add onions, parsley and mint; mix well. Stir in oil, lemon juice and pepper. Cover.
• Refrigerate 2 hours or until ready to serve. Serve on lettuce-covered plates.

ORANGE-SCENTED CRACKED WHEAT SALAD

Steps:

• Combine water and bulgur (cracked wheat) in a saucepan.
• Bring to a boil, reduce heat, and simmer, covered, until the water is absorbed and the wheat is tender.
• This can take as long as 40 minutes, but may be much less depending on the grind of bulgur.
• Refrigerate the wheat until cool.
• Add currants, pecans, orange zest, parsley, olive oil, salt, and pepper.
• Stir to mix thoroughly.
• Serve cool or room temperature.