• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tabbouleh And Wisconsin Cheese Salad

    Add to MenuAdd to Calendar

    Source: www.eatwisconsincheese.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, B12, H, C
    MineralsSelenium, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 cups warm water

    2. 1 cup bulgur wheat

    3. 1 (10-ounce) package frozen peas, thawed

    4. 1 cup (6 ounces) crumbled feta cheese

    5. 3/4 cup julienned Swiss or brick cheese

    6. 1/4 cup vegetable oil

    7. 2 tablespoons lemon juice

    8. 1/2 teaspoon dried dill weed

    9. 1/4 teaspoon salt

    10. Lettuce leaves, for serving

    11. 1 medium tomato, cut into thin wedges, for serving

    Instructions Jump to Ingredients ↑

    1. Pour the warm water over the bulgur in a medium mixing bowl. Let the bulgur stand for 1 hour. Drain the bulgur well, pressing out excess water.

    2. Stir in the thawed peas and the cheeses. For the dressing, in a screw-top jar, combine the vegetable oil, lemon juice, dill weed, and salt; cover and shake well. Pour the dressing over the bulgur mixture; toss gently. Cover and chill in the refrigerator for at least 1 hour.

    3. To pack for a picnic, spoon the salad into a lettuce-lined, airtight container; top with the tomato wedges.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback