Tabbouleh And Wisconsin Cheese Salad


2 c. warm water
1 c. bulgur wheat
1 (10-oz.) package frozen peas, thawed
1 c. (6-oz.) crumbled feta cheese
3/4 c. julienned Wisconsin Baby Swiss cheese or Brick Cheese
1/4 c. vegetable oil
2 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/4 tsp. salt
Lettuce leaves, for serving
1 medium tomato, cut into thin wedges, for serving

Pour the warm water over the bulgur in a medium mixing bowl. Let the bulgur stand for 1 hour. Drain the bulgur well, pressing out excess water. Stir in the thawed peas and the cheeses. For the dressing, in a screw-top jar, combine the vegetable oil, lemon juice, dill weed, and salt; cover and shake well. Pour the dressing over the bulgur mixture; toss gently. Cover and chill in the refrigerator for at least 1 hour. To pack for a picnic, spoon the salad into a lettuce-lined, airtight container; top with the tomato wedges.

Makes 4 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.

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Tabbouleh And Wisconsin Cheese Salad

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