Friday, April 15, 2011

Fresh Mint Salad

Spearmint getting bushy
Is the mint coming up in your garden? Mine is probably the only green thing I seem to be able to find in any abundance.  The first leaves are lovely in a spring salad. Here's a recipe that highlights its bright taste in a sprightly lemon-mint tabbouleh with plum tomatoes and fresh parsley.

Tabbouleh Salad  
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3 large garlic cloves, minced
  • 1 cup bulgur (cracked wheat)
  • 1 cup boiling water
  • 1 cup chopped seeded plum tomatoes
  • 1/2 cup chopped fresh Italian parsley
  • 2 large green onions, chopped
  • 2 tablespoons chopped fresh mint
Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. ) Cover; chill.
If you love the taste of mint, we have a great assortment of Mint Herbal Teas that are great hot or iced.  Please check these out at or our Ebay tea listing.

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