Layered Tabbouleh Salad in a Jar
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2 Hr 20 Min
Prep : 20 Min Cook: 2 Hr
Practical and portable - this delicious layered salad can also be tossed and served plated.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/2 cup each chopped fresh mint and parsley
2
1 cup bulgur, cooked, cooled
3
2 cups chopped tomatoes
4
2 cups chopped cucumbers
5
1/4 cup finely chopped red onions
6
1/4 cup crumbled feta cheese with garlic and herbs
7
1/2 cup Renée's Balsamic Vinaigrette
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How do I make it ?
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Step 1
Combine mint and parsley. Step 2
Layer bulgur, mint mixture, tomatoes, cucumbers, onions and cheese evenly in 4 (2-cup) jars with tight-fitting lids. Step 3
Spoon 2 Tbsp. vinaigrette over ingredients in each jar; cover with lid. Step 4
Refrigerate 2 hours or until chilled. Shake jar just before serving salad; empty salad onto plate. Kraft Kitchen Tips!
Substitute
Substitute quinoa for the bulgur.
Variation
Omit the jars. Combine all ingredients except vinaigrette in large bowl. Add vinaigrette just before serving; mix lightly.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Fat 13 g
Saturated fat 2 g
10 %
Cholesterol 5 mg
Sodium 280 mg
12 %
Carbohydrate 38 g
Fibre 6 g
Sugars 6 g
Protein 7 g
Vitamin A
15 %
Vitamin C
45 %
Calcium
8 %
Iron
15 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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