Endive with Arugula Tabbouleh |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (5.25-ounce) box tabbouleh mix |
1 cup boiling water |
1/2 cup firmly packed minced arugula |
1/2 cup firmly packed minced fresh parsley |
3 tablespoons chopped fresh mint |
2 garlic cloves, minced |
6 plum tomatoes, peeled, seeded, and chopped |
1/4 cup olive oil |
1/4 cup lemon juice |
1 teaspoon salt |
1/2 teaspoon pepper |
30 belgian endive leaves |
garnish: fresh chives |
Directions:
1. Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour.
2. Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired.
3. For Endive With Arugula Tabbouleh Appetizers, spoon tabbouleh into endive leaves.
4. Note: For tabbouleh mix we used Near East tabbouleh salad mix.
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