• Soyfoodscouncil

Tabbouleh With Edamame and Feta

Edamame adds a crisp, refreshing note to this intensely flavored Mediterranean salad.

Ingredients 1 1/4 cups uncooked bulgur or cracked wheat

2 cups boiling water

1/4 cup commercial pesto

3 tablespoons fresh lemon juice

2 cups cherry tomatoes, halved

3/4 cup (3 ounces) crumbled feta cheese

1/3 cup thinly sliced green onions

2 tablespoons minced fresh parsley

1/4 teaspoon freshly ground black pepper

2 cups edamame4 (7-inch) pitas, cut in half


Instructions Combine the bulgur and boiling water in a large bowl.Cover and let stand 30 minutes. Drain.Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a large bowl; and tossgently to combine. Serve with pita halves.


Notes Yield: 4 servings (serving size: 1-1/2 cups salad and 2 pita halves).

CALORIES 570 (25% from fat); FAT 16g (sat 5.4g, mono 7.5g, poly 2.9g); PROTEIN 23.3g; CARBOHYDRATE 93.3g; FIBER 14.2g; CHOLESTEROL 23mg; IRON 7.8mg; SODIUM 856mg; CALCIUM 352mg

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