Spinach Tabbouleh Salad with Lemon Vinaigrette

All about a meatless Monday or a side dish with a twist? Try our Edible Indy original recipe for Spinach Tabbouleh Salad.

By / Photography By Jennifer Rubenstein | January 07, 2016

Ingredients

Spinach Salad
  • I cup spinach
  • 1/2 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup shallots, diced
  • 1/2 cup tomatoes, diced
  • 1/2 cup cucumber, diced
  • 1 cup cooked and cooled bulgur
  • 1/2 cup feta cheese
Lemon Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander
  • 3 cloves garlic, minced
  • salt and pepper to taste

Instructions

For the salad, combine all ingredients in a medium bowl.

For the vinaigrette, add the ingredients into a jar with a lid. Shake until emulsified.

Pour vinaigrette over salad. Toss gently and enjoy! 

Ingredients

Spinach Salad
  • I cup spinach
  • 1/2 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup shallots, diced
  • 1/2 cup tomatoes, diced
  • 1/2 cup cucumber, diced
  • 1 cup cooked and cooled bulgur
  • 1/2 cup feta cheese
Lemon Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander
  • 3 cloves garlic, minced
  • salt and pepper to taste
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