BEEF TABBOULEH SALAD
6 ounces (1 1/2 cups) coarsely chopped cooked lean beef
2 medium tomatoes, peeled, seeded, chopped
2 tablespoons bulgur
1/3 cup chopped fresh parsley
1/4 cup finely chopped onion
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh mint (or 1 teaspoon dried mint)
1/4 teaspoon salt
Dash freshly ground black pepper
FOR SERVING:
1 small cucumber
6 medium romaine lettuce leaves
Mint leaves (optional, for garnish)
Combine tomatoes arid bulgur in small bowl; let stand 1 hour or until bulgur is soft.
Combine cooked beef, parsley, onion, lemon juice, mint, salt and pepper; cover and refrigerate.
Pare cucumber; cut into eight thin sticks, each about 2 inches long.
Combine beef and bulgur mixtures. Arrange 3 romaine leaves on each plate; spoon an equal portion of beef salad on each. Garnish with cucumber sticks and mint leaves, if desired.
Makes 2 servings
Source: Recipe booklet: Eat Light with Beef, Beef Industry Council, 1984
6 ounces (1 1/2 cups) coarsely chopped cooked lean beef
2 medium tomatoes, peeled, seeded, chopped
2 tablespoons bulgur
1/3 cup chopped fresh parsley
1/4 cup finely chopped onion
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh mint (or 1 teaspoon dried mint)
1/4 teaspoon salt
Dash freshly ground black pepper
FOR SERVING:
1 small cucumber
6 medium romaine lettuce leaves
Mint leaves (optional, for garnish)
Combine tomatoes arid bulgur in small bowl; let stand 1 hour or until bulgur is soft.
Combine cooked beef, parsley, onion, lemon juice, mint, salt and pepper; cover and refrigerate.
Pare cucumber; cut into eight thin sticks, each about 2 inches long.
Combine beef and bulgur mixtures. Arrange 3 romaine leaves on each plate; spoon an equal portion of beef salad on each. Garnish with cucumber sticks and mint leaves, if desired.
Makes 2 servings
Source: Recipe booklet: Eat Light with Beef, Beef Industry Council, 1984
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