Tabouleh Salad Lettuce Wraps

Hello, readers!  Well, I’m back from an awesome camping trip and not quite ready for Monday…however, here we are.

I hope all of you had a great weekend!  Today I’d like to share a great recipe for quick lunches, dinners, parties, etc.  It can be made 3-4 days in advance and can be served as a main dish, side dish, or appetizer.  Stove tops, ovens, microwaves, and hot plates need not apply.  This is your ultimate “chop and drop” recipe.

BONUS—It’s filled with vitamins and veggies…so stock up and fill up!

Tabouli Salad on a Lettuce Leaf

Tabouli Salad

1 box Tabouli salad mix

(Will also need olive oil and lemon juice, according to most box directions)

1/2 – 1 container cherry tomatoes, sliced in halves

1 cucumber, sliced into small pieces

Feta cheese (optional)

2 TB parsley, sliced and chopped

Lettuce leaves for serving (optional)

  1. Make tabolui according to package directions.  Let sit in refrigerator for at least 1 hour (I wait to add any veggies to the mix while refrigerating.  I usually just make the tabolui and add everything else right before serving).
  2. Add tomatoes, cucumber, cheese, and parsley.  Mix to combine.
  3. Serve as a side dish or in individual lettuce leaves.  This salad can also be served with meat or on crackers.
  4. Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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