Kim's Tabouli Salad
This tabouli salad recipe was submitted by one of our customers. Kim also told us "I am a hard core fan of your White Balsamic Vinegar. In fact I use about a case a year!"
| 3 cups | Bulgar (Cracked Wheat) |
| 4-6 | Roma Tomatoes seeded and diced |
| 2 bunches | green onions cleaned and sliced |
| 1 large | cucumber seeded and diced |
| 1/3 cup | chopped Parsley (no stems) |
| 1/3 cup | Spearmint leaves chopped no stems (regular mint will work but prefer Spearmint for this recipe) |
| 1/2 cup | Napoleon White Balsamic Vinegar |
| 1/3 cup | Napoleon Olive Oil |
Bring 6 cups water to a boil, turn off the heat add the bulgar let stand 20 minutes) Rinse in cold water. Let stand for 15 minutes to drain well.
When all your veggies area diced and chopped, add cold bulgur, mix ( I use my hands) add the Napoleon White Balsamic Vinegar and Napoleon Olive Oil to the mixture fold together gently.
Allow to cool in refrigerator 4 hours over overnight for best flavor. Just for moisture in the morning, you can more Napoleon White Balsamic vinegar and Napoleon Olive Oil if needed. Flavor should be light and fresh.
© 2009