Pear Tabbouleh Salad

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Pear Tabbouleh Salad

Ingredients

  • 6 cups bulgur wheat
  • 6 pounds Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 1-1/2 cups freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 3 cups peeled, seeded cucumber slices
  • 3 cups thinly sliced green onions
  • 3/4 cup coarsely chopped fresh mint
  • 3/4 cup coarsely chopped fresh dill

Method

Measure the bulgur into a large bowl and add boiling water just to cover. Let sit 30 minutes or until the water is completely absorbed. If any water remains after 30 minutes, drain it by transferring the plumped bulgur into a fine mesh sieve.

In a non-reactive bowl, whisk 1/3 cup reserved pear juice with the lemon juice, oil, pepper and salt.

Combine the cooled, drained bulgar with the pears, cucumber, green onions, mint and dill. Add the dressing, tossing gently to thoroughly coat and combine the ingredients. Serve immediately, or refrigerate until ready to serve.

Servings

Makes 24 servings

Nutrition

  • 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

Ingredients

  • 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

Method

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.

Servings

24 Servings

Nutrition

  • 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