A nice citrus-y version of a classic salad. I made extra dressing and used it as a dip. Very healthy and delicious.
Preserved Lime Tabbouleh Salad
Comments and Reviews 1-3 of 3
Laneykinz Posted: 05/13/10
KateInVT Posted: 04/25/10
Was very excited to try this, but ooooh boy what a let-down (I think this is actually my first CL review, but I felt like this needed one). The dressing was a disaster. I admit that I ran out of lime and had to use lemon, so I used less than the recipe called for and added a little extra sugar. HORRIBLE salty and bitter dressing. I kept adding more and more sugar (making it less and less light) and then just tossed the whole thing -- I don't think it was the lemon vs. lime that did it. Instead I used the squeezed out juice/brine of two of the lime quarters and 3T of EVOO. With that change, the recipe is just fine.
BGayle Posted: 02/18/11
I made this several times during the summer. I also add chopped chicken breast for a main dish meal. It doesn't really grab my fancy in winter, but it's acting very spring-like here, so I'll be ready to make this soon. I'm not a big user of preserved limes, so I'll probably just make as much of that as I need for this recipe. I also let it stand in a strainer for an hour or so after mixing and before the dressing. I hate a soggy salad.