Tabouli Summer Mint Salad For 50 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

LEMON-MINT AND TABBOULEH SALAD

Steps:

• Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

TABOULEH

Steps:

• Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)

Steps:

• This recipe is a breeze if you have a food processor, a little more work if you don't.
• If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• Repeat with green onions, and add it bowl.
• Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• If you are making this for company, you might want to chop everything by hand.
• It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
• Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• Drain and squeeze as dry as possible, and combine with vegetables.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste, and toss thoroughly.
• You can be quite generous with the pepper.
• Refrigerate for about an hour, taste, and adjust salt and pepper.
• In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

KALE AND TABOULI SALAD

Steps:

• Fill a bowl with hot water and allow the wheat to soak for 10-20 minutes until tender while chopping all the ingredients into proper small dices for easy eating.
• Remove the thick ribs from the middle of the kale leaves and tear kale into 1/2 inch pieces and place in a mixing bowl. Sprinkle a small amount of salt onto the kale and massage aggressively for 1 minute until the kale has wilted and becomes fragrant.
• Add the wheat to a large bowl and add all the vegetables except garlic to make to tabouli. Smash the garlic against the cutting board until a fine paste and add to the lemon juice and olive oil to create a dressing.
• Dress the tabouli with the garlic mixture and add fresh parsley and salt and pepper and taste. At this point you may add more tomatoes, cucumber, parsley, or jalapeno to taste.
• Once the tabouli is to your liking, add the fresh kale to the salad and toss.
• Taste one more time and allow to sit for 10 minutes before serving. Unlike other greens, kale will hold its texture, and will become more flavorful over time. This salad may be served at room temperature or left to marinate in the refrigerator for up to 6 hours.

TABOULI SALAD

Steps:

• Soak bulghur in water for 2 hours.
• Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
• Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
• Gently fold in the chopped tomatoes.
• Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].

TABOULI (SUMMER MINT SALAD) FOR 50

Steps:

• Put bulgur into a large bowl and cover with boiling water.
• Let stand 30 minutes.
• After 15 minutes, if the bulgur seems dry, add a little more boiling water.
• After 30 minutes, if it has extra water, drain it.
• While bulgur soaks, prepare parsley, mint, etc.
• After bulgur cools, add parsley, mint, onions and tomatoes.
• Stir to mix well.
• Cover and chill until serving time.
• Makes 50 servings.
• In a small bowl, whisk lemon juice, Canola Oil, salt and pepper.
• Pour over salad and toss.