Fit for ’15 07.17.15: Cool summer salads

Top photo: Tabbouleh with bulgur; bottom photo: Watermelon spinach salad with balsamic vinegar.

Photos by Stephanie Valle.

TABBOULEH BULGUR SALAD

Number of Servings: 8
Serving Size: 4oz

Ingredients:
7 1/2 oz bulgur wheat
12 oz boiling water
1 oz mint, finely minced
2 oz parsley, finely minced
4 oz lemon juice
3 oz onion, finely minced
1/4 oz garlic
salt and white pepper to taste
2 oz olive oil
9 oz tomatoes, diced

Procedure:

1. Place bulgur in bowl and cover with boiling water. Let sit until cool 15 to 20 minutes.

2. Add remaining ingredients except tomatoes. Refrigerate at least 2 hours or overnight.

3. Correct seasoning. Add tomatoes and serve.
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WATERMELON SPINACH SALAD WITH BALSAMIC VINEGAR

Use 2 teaspoons of balsamic vinegar for every pound of watermelon and add spinach to taste.

Serve with chopped or whole leaf spinach and cubed watermelon.