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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup bulgur |
1/3 cup olive oil |
3 ripe plum tomatoes, diced 1/4 in. |
12 ounces canned solid white tuna in oil, drained |
3 scallions, thinly sliced |
1/3 cup chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
6 cups mixed baby greens |
Directions:
1. Bring 3 cups water to a rolling boil in a medium saucepan. Stir in bulgur, immediately reduce heat to low, and then cover and simmer it until wheat is tender, about 15 minutes. Drain in a sieve with small holes and let cool for about 15 minutes.
2. Place cooked bulgur into a large, deep bowl. Add oil and toss well. Add diced plum tomatoes, tuna, sliced scallion, parsley, salt and pepper, then lightly toss. Divide salad greens among 4 plates and heap them along one side. Spoon tabbouleh salad along other side.
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