Name: Layered Tabbouleh Salad in a Jar
Prep time: 140 min
Total time: 140 min
Yield: 4 servings
Ingredients: ½ cup each chopped fresh mint and parsley; 1 cup bulgur, cooked, cooled; 2 cups chopped tomatoes; 2 cups chopped cucumbers; ¼ cup finely chopped red onions; ¼ cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper; ½ cup Renée's Balsamic Vinaigrette

Prep Time

2h 20 min

Yields

4 servings

Practical and portable – this delicious layered salad can also be tossed and served plated.

ingredients

cup each chopped fresh mint and parsley

cup bulgur, cooked, cooled

cups chopped tomatoes

cups chopped cucumbers

cup finely chopped red onions

cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

cup Renée's Balsamic Vinaigrette

Ingredient Substitution Guide

directions

Notes

Quinoa can be substituted for the bulgur.Variation: omit the jars. Combine all ingredients except vinaigrette in large bowl. Add vinaigrette just before serving; mix lightly.

Step 1

Combine mint and parsley.

Step 2

Layer bulgur, mint mixture, tomatoes, cucumbers, onions and cheese evenly in 4 (2-cup) jars with tight-fitting lids.

Step 3

Spoon 2 Tbsp. vinaigrette over ingredients in each jar; cover with lid.

Step 4

Refrigerate 2 hours or until chilled. Shake jar just before serving salad; empty salad onto plate.

Rate Recipe

My rating for Layered Tabbouleh Salad in a Jar

Layered Tabbouleh Salad in a Jar

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter