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Leigh Beisch Photo by: Leigh Beisch

Tabbouleh Cobb Salad

Health MAY 2002

  • Yield: serves 6 (serving size: 1 salad)

Ingredients

  • Tabbouleh:
  • 1/2 cup boiling water
  • 1/2 cup uncooked bulgur
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • Salad:
  • 8 cups torn romaine lettuce
  • 2 cups cubed smoked turkey breast (about 12 ounces)
  • 2 cups grape or cherry tomatoes, halved
  • 1 cup seeded chopped cucumber
  • 1 cup thinly sliced green onion
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 3/4 cup Roasted Red Pepper Dressing

Preparation

To prepare tabbouleh, combine water and bulgur; let stand 30 minutes.

Combine bulgur mixture, parsley, lemon juice, oil, and pepper.

To prepare salad, place 2 cups of lettuce in each of 4 shallow bowls. Divide tabbouleh and remaining ingredients evenly in rows over lettuce, starting with 1/4 cup tabbouleh, 1/2 cup each turkey and tomatoes, 1/4 cup each cucumber and onion, and about 1/3 cup chickpeas. Drizzle with 3 tablespoons dressing.

Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 26%
  • Fat: 10.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 26g
  • Carbohydrate: 42g
  • Fiber: 12g
  • Cholesterol: 46mg
  • Iron: 5mg
  • Sodium: 1092mg
  • Calcium: 115mg
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Tabbouleh Cobb Salad Recipe

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