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Jicama tabbouleh.

Jicama Tabbouleh

Serve bulgur and jicama salad with barbecued meats or as an appetizer.

1 cup bulgur

2 cups boiling water

2 teaspoons beef bouillon granules

3 cups peeled and shredded jicama (about 1 lb.)

1 cup chopped red onion

2 large carrots, peeled and shredded

1/2 cup chopped celery

Mint dressing (recipe follows)


Romaine spears

In a large bowl, combine bulgur, boiling water, and beef bouillon; mix and let stand until water is absorbed, about 1 hour. Plce in a fine strainer to drain. Mix bulgur, jicama, onion, carrots, celery, and dressing. Add salt to taste. (If made ahead, cover and chill up to 4 hours.) mound salad on a platter. Arrange romaine around tabbouli. Spoon onto lettuce leaves to eat as an appetizer or eat alongside lettuce as a salad. Makes 18 appetizer or 10 side-dish servings.--Marie Mitchell, Lake Oswego, Ore.

Mint dressing. Mix together 2/3 cup salad oil, 1/3 cup white wine vinegar, 1/2 cup each chopped fresh mint and parsley, 2 cloves garlic, pressed or minced.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1984
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