Recipe Source: BVSD
  • 1
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 CUP
  • Nutrition Link: 80121
  • Food Category: Grains
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Place bulgur in hotel pan and add water. Cover and steam for 10 minutes. Chill.
    Chop cucumbers.
    Chop parsley.
    Slice cherry tomatoes in half.

  • Preparation Instructions:

    Toss cold, cooked bulgur with vegetables and remaining ingredients.
    Transfer to hotel pans. Cover, label, date.
    Keep cold per HACCP until transported.

  • Serving Instructions:

    Keep salad cold until use on salad bar.
    One recipe batch of 12/.5 cup servings yields 1.5 quarts, or approximately 2/3 of a salad bar 1/4 pan.
    Transfer tabouli salad to salad bar 1/4 pan and place on salad bar.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 0 Calories: 100.16
Dark Green: 0 Milk: 0 Sat. Fat: 5.89%
Red Orange: 0 Grains: 0.25 Sodium: 18.04
Legumes: 0
Starchy: 0
Other: 0
Additional: 0.125

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