Help with side dish for Bike Club potluck

[BleeckerSt_Girl]

Sounds yummy. Do you have a good recipe, Lisa? I've only made tabouli from a box. Sounds like good post-bike ride dish.

Yes just get 2 or 3 boxes of the tabouli salad mix in boxes and prepare it according to the directions, and put in the fridge. then chop up a bunch of the ingredients I mentioned (marinated greek olives from your deli dept are best, and the fresh cilantro is essential), add a tablespoon of good olive oil and one or two of balsamic vinegar, some salt and pepper, and mix it all up and chill. it's GOOD.

[bmccasland]

Yes just get 2 or 3 boxes of the tabouli salad mix in boxes and prepare it according to the directions, and put in the fridge. then chop up a bunch of the ingredients I mentioned (marinated greek olives from your deli dept are best, and the fresh cilantro is essential), add a tablespoon of good olive oil and one or two of balsamic vinegar, some salt and pepper, and mix it all up and chill. it's GOOD.

and sprinkle with roasted pine nuts (carried separately for crispness) for a flourish?

Yummy.

[BleeckerSt_Girl]

....And maybe some chopped yellow and purple peppers to compliment the red cherry tomatoes and add crispness.

[smilingcat]

hummus with carrot/celery/cucmber sticks, broccoli, cauliflower??

or something heavier? like flafal with yogurt dip?

When I get home, I'll dig up the recipe. My flafal isn't deep fried its oven baked but still very yummy.

Shawn

[mary9761]

Sounds yummy, I was going to suggest something similar but with your choice of pasta (garden rotini is good for this to add a bit of extra veggie power) The balsamic vinegarette is a wonderful condiment to put as it keeps better than anything mayo based.

[Bikingmomof3]

An easy pasta salad with lots of cut up raw veggies and light dressing?

[snapdragen]

Dang - I've got an awesome tabouli recipe, AND I CAN'T FIND IT!!!!!! This is going to drive me crazy....


/helpful, eh?

[withm]

I can find mine:

Tabouleh

1-3/4 cup bulghur
1 bunch green onions, chopped fine
1 cup fresh parsley, chopped fine
2 cups fresh mint, chopped fine
5-6 medium tomatoes, peeled, seeded, and chopped

Dressing
1/2 cup olive oil
1/3 cup lemon juice
1 tsp. Salt
1 tsp. Pepper

Put bulghur in bowl, pour in 6-7 cups boiling water to cover. Let stand 3-4 hours, drain in colander (a couple hours is good, stir it up once in a while), squeeze excess water out and fluff with fork. Make sure the bulghar is really dry and fluffy. Add scallions, parsley and mint, and mix well. Fold in chopped tomatoes.

Mix dressing, pour over tabouleh and mix well with wide rubber spatula.

Cover and refrigerate. Best served the next day so flavors will blend.


Some people add chick peas, but I don't particularly care for them....
Martha