spinach tabouli salad

the original tabouli is made with just parsley (a lot of it!) no spinach.  I came up with this recipe when I was craving tabouli and didn’t have enough parsley…but did have a truck load of spinach!  I love adding the cucumber for texture and another layer of flavor.  This salad is very comforting…it’s fresh, full of texture and taste.  The lemon juice adds just the right amount of tang and juice…remember tabouli is a juicy salad…don’t give me a dry tabouli. 

1 (8-12 oz) bag baby spinach (pre-washed if not wash and dry)*
1 parsley bunch (discard stems…wash and dry well)
2-4 mint sprigs (use leaves discard stems)
1/4 cup or small handful of #1 bulgur (cracked wheat size #1)**
2 large tomatoes
4 persian cucumbers or 1 english cucumber (leave peel on)
1 small white or red onion or ½ large
juice of 1 lemon (about ¼ cup)
¼ cup olive oil
1 teaspoon salt
1 teaspoon sumac (tangy flavored spice/mediterranean market)
lettuce or grape leaves to eat with (optional)

finely dice tomatoes and cucumbers
finely chop onion, mint, parsley and spinach
in a large bowl toss the bulgur in w the tomatoes to soak up the juice…let them marry for about 5 minutes
combine the rest of the ingredients and toss
how easy was that! serves about 4 super hungry friends or 6 with small appetites…Enjoy!

*I’ve also substituted the spinach for baby kale or a 50/50 mix of both
**you can also substitute bulgur for quinoa (cook quinoa first recipe on box)…or omit both if your watching your carbs. For a heartier tabouli double or triple up on the bulgur or quinoa but you’ll have to add a tiny bit more salt, lemon juice n olive oil to taste.

below is a pic of baby kale n a double dose of quinoa tabouli.