Greek Tabbouleh Salad Recipe

Greek Tabbouleh Salad Recipe

  • 2/3 cup bulgur wheat
  • 1 (6 ounce) jar marinated artichoke hearts
  • 1/4 cup Safeway SELECT Verdi White Wine Vinegar
  • 1/4 cup chopped fresh mint
  • 2 tablespoons Safeway SELECT Verdi Olive Oil
  • 1 (15 ounce) can garbanzos, rinsed and drained
  • 1 (6 ounce) cucumber, ends trimmed and thinly sliced
  • 1 (5 ounce) package spring salad mix
  • 1/3 cup crumbled feta cheese
  • Salt and pepper
  1. In a 1- to 2-quart pan, bring 1 1/2 cups water to a boil over high heat. Stir in bulgur; cover and simmer over low heat until tender to bite, about 5 minutes.
  2. Meanwhile, drain marinade from artichokes into a small bowl. Add vinegar, mint, oil, and 2 tablespoons water.
  3. Pour bulgur into a fine wire strainer to drain, rinse with cold water until cool, and drain well.
  4. Mix 1/3 cup vinegar-mint dressing with garbanzos, cucumber, artichoke hearts, and salad greens. Mound salad equally on 3 dinner plates.
  5. Mix remaining dressing with bulgur. Mound equally onto greens. Sprinkle with cheese; add salt and pepper to taste.
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