An easy appetizer recipe that takes only minutes to make, is vegan and delicious!
PREP TIME
10 mins
10 mins
COOK TIME
10 mins
10 mins
SERVINGS
2
2
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Preparation
-
Hydrate sun dried tomato halves in warm water. After 20 minutes, drain, pat dry and set aside.
-
Cook tabbouleh according to directions on box. (If using cracked wheat, bring a cup of water to a rolling boil. Pour the scant cup of bulgur into a mixing bowl. Add boiling water to cover, allow to soak for a few minutes. Fluff with a fork.)
-
Whisk together all dressing ingredients. Pour over the cooked bulgur. Mix together.
-
Season to taste with salt and pepper.
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Mound a tablespoon of bulgur onto each sun dried tomato half.
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Top with toasted walnuts and minced herbs.
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Serve at room temperature with crackers or crostini.
Ingredients
- 1 box tabbouleh mix or a scant cup of cracked wheat (bulgur)
- 1 t fresh lemon juice
- Fresh parsley
- Fresh mint
- 2 T olive oil
- 18 Traina California Sun Dried Tomato. Halves
- ¼ cup walnuts, toasted and chopped fine
Dressing
- ¼ cup of minced fresh parsley (plus extra for garnish)
- ¼ cup of minced fresh mint (plus extra for garnish)
- 2 T olive oil
- 1 t lemon juice
- 1 t lemon juice
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