Tabouli Seafood Salad Recipe
Ingredients
| Warm water | 2 Cup (16 tbs) | |
| Bulgur wheat | 3/4 Cup (16 tbs) | |
| 1 10-ounce can whole baby clams, drained | ||
| 1 6-ounce package frozen cooked shrimp, thawed | ||
| Sliced mushrooms | 1 4 Ounce, drained | |
| 2 red or green sweet peppers, cut into 1/2-inch squares | ||
| 1/4 cup olive or salad oil | ||
| Lemon juice | 2 Tablespoon | |
| Dill weed | 1/2 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Lettuce leaves | ||
| Tomatoes | 2 Medium, halved | |
| 1/2 of a small onion, thinly sliced and separated into rings | ||
Directions
For salad, in a bowl combine the warm water and bulgur. Let stand for 1 hour. Drain well; press excess water out of bulgur. Combine the bulgur, clams, shrimp, mushrooms, and red or green sweet peppers.
For dressing, in a screw-top jar combine olive or salad oil, lemon juice, dillweed, and salt. Cover and shake well to mix. Pour dressing over salad; toss lightly to coat. Cover and chill for several hours.
Just before serving, spoon salad into a lettuce-lined salad bowl. Arrange tomatoes around edge of bowl. Top with onion rings.
For dressing, in a screw-top jar combine olive or salad oil, lemon juice, dillweed, and salt. Cover and shake well to mix. Pour dressing over salad; toss lightly to coat. Cover and chill for several hours.
Just before serving, spoon salad into a lettuce-lined salad bowl. Arrange tomatoes around edge of bowl. Top with onion rings.
Chef
