MAKE-AHEAD GRAPE TABBOULEH SALAD

2 cups boiling water
3/4 cup uncooked bulgur (cracked wheat)
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon each salt and grated lemon peel
1/4 teaspoon pepper
1 1/2 cups halved California seedless grapes
1 cup each thinly sliced spinach leaves, and pared, seeded and diced cucumber
1/4 cup each chopped fresh mint, parsley and green onion
Romaine leaves

Pour boiling water over bulgur; let stand 30 minutes.

Drain well; press out excess liquid. Add remaining ingredients except romaine leaves; mix well. Let stand 2 to 6 hours to allow flavors to blend.

Serve on romaine leaves.

Servings: 4
Source: California Table Grape Commission