Pear Tabbouleh Salad

Yield: 24 Servings


  • 6 cups Bulgur wheat
  • 6 lbs. Pacific Northwest Canned Pear Chunks
  • 1/2 cup olive oil
  • 1-1/2 cups Lemon juice
  • 1 Tbsp. Ground black pepper
  • 1 tsp salt
  • 3 cups Cucumber, peeled, seeded and sliced
  • 3 cups Green onions, thinly sliced
  • 3/4 cup Mint, fresh, chopped
  • 3/4 cup Dill, fresh, chopped

    Measure bulgur into a large bowl. Pour boiling water over bulgar just to cover. Let sit 30 minutes or until water is completely absorbed. Drain pears, reserving 6 tablespoons juice. Whisk together reserved pear juice, lemon juice, pepper and salt. When bulgar has cooled combine with pears, cucumber, green onions, mint and dill. Toss with dressing.

    NUTRITION (Per Serving)
    Calories: 196
    Calories from Fat: 4
    Fat: 1g
    Saturated Fat: 0g
    Cholesterol: 0mg
    Sodium: 15mg
    Carbohydrate: 47g
    Dietary Fiber: 9g
    Sugar: 15g
    Protein: 5g
    Vitamin A: 3% DV
    Vitamin C: 15% DV
    Calcium: 2% DV
    Potassium: 9% DV
    Iron: 7% DV