Mom’s Tabouleh Salad

INGREDIENTS:

  • One 8-ounce can tomato sauce

  • 1.5 cup fine bulghur

  • 6 tomatoes, finely chopped

  • 4 large green onions, finely chopped

  • 2 bunches parsley, finely chopped

  • 2 cucumbers, peeled and finely chopped

  • 1 green pepper, finely chopped

  • ½ c. finely chopped fresh mint leaves

  • ¾ c. olive oil

  • ¾ c. lemon juice (fresh would be 4-5 lemons)

  • 2 T. vinegar

  • 3 t. salt, or to taste

DIRECTIONS:

Mix tomato sauce and bulghur in a large bowl and set aside 1 hour. Add all the vegetables and oils and seasonings.  Cover and chill several hours before serving.  

Recipe Credit: Ruth Hartunian-Alumbaugh

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