This salad recipe is perfect for the winter months. With the weather turning chilly, I start craving fresh healthy food that’s more comforting than a plain green salad. Not that I don’t love salads year round but there’s something about the cooler weather and falling leaves that makes me crave food that’s a little more substantial.
This is actually my sister, Marcia’s, creation. When I flew home earlier this year she showed up with this salad. Just for me.
Anyone with food restrictions understands how difficult it is to travel, especially if you have a little one in tow.
This salad was the perfect way to say ‘Welcome Home!’ I felt so loved.
Although it has ingredients that aren’t traditionally included in Tabbouleh, when dressed with a little olive oil and fresh lemon juice the flavor is so close it doesn’t matter.
I ate this without any greens but it would be wonderful on a bed of baby kale. Isn’t everything better with kale? (Joe thinks I’m so weird.)
As with almost any salad, you can change the ingredient proportions to fit your taste. Marcia likes heat and uses lots of jalapeno. I don’t handle heat so well so she made mine very mild.
What have you been craving since the weather has changed?
Prep time: Cook time: Total time: Serves: serves 2 - 4
Serves: serves 2 - 4