Endive with Arugula Tabbouleh

(from Lucianolinda’s recipe box)

Source: Southern Living magazine-

Serves 6 people

Categories: Salad-

Ingredients

  • 1 (5.25 oz.) box tabbouleh mix
  • 1 cup boiling water
  • 1/2 cup firmly packed minced arugula
  • 1/2 cup firmly packed minced fresh parsley
  • 3 Tbsp. chopped fresh mint
  • 2 garlic cloves, minced
  • 6 plum tomatoes, peeled, seeded, and chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 30 Belgian: endive leaves
  • Garnish: Fresh chives

Directions

  1. Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour.
  2. Arrange 5 endive leaves around the edge of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish. If desired.

  3. For Endive with Arugula Tabbouleh Appetizers, spoon tabbouleh into endive leaves. makes 15 appetizer servings.

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