Pear Tabbouleh Salad

Makes 4 Servings

INGREDIENTS

  • 1 can (15 ounces) Bartlett pear halves or slices, in juice
  • 1 cup bulgur wheat
  • 1/2 cup peeled, seeded and sliced cucumber
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
  • 2 tablespoons chopped mint
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground black pepper
  • METHOD

    Drain pears, reserving 1 tablespoon juice. Dice pears and set aside. Place bulgur in a large bowl; pour boiling water over bulgur just to cover. Let sit 30 minutes or until water is completely absorbed. Fold in pears, cucumber, green onions, dill and mint. Toss with lemon juice, reserved pear juice and pepper. Serve chilled or at room temperature.

    NUTRITION (Per Serving)
    Calories: 187
    Protein: 5g
    Carbohydrate: 44g
    Fiber: 9g
    Fat: 1g
    Cholesterol: 0mg
    Sodium: 13mg