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Tabbouleh With Red And Gold Tomatoes

Nutrition per serving    (USDA % daily values)
CAL
254
FAT
60%
CHOL
0%
SOD
17%

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Ingredients for 8 servings

1 cup bulgur wheat

2 cups boiling water

2 cups loosely packed fresh flat-leaf parsley, finely chopped

1 cup loosely packed fresh mint leaves, finely chopped

4 scallions, finely chopped (1/3 cup)

1 small red onion, finely chopped (3/4 cup)

1/2 cup peeled and diced English cucumber

1/3 cup fresh lemon juice (from 2 lemons)

2/3 cup plus 3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 medium shallot, peeled and finely chopped

2 teaspoons Dijon mustard

1/4 cup red-wine vinegar

1 head Bibb lettuce, leaves separated

1 pound (1 1/2 pints) assorted small tomatoes (cherry, grape, or teardrop), halved

3/4 teaspoon salt

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