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  

Ingredients

• 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

Preparation

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 http://www.backyardpatch.com/ or our Ebay tea listing.