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    Scott Adams

    Tabouli Salad - Middle Eastern Salad (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Lynne Marie Sullivan.



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    Ingredients:
    1 cup coarse soy granules (soy grits) or gluten-free textured vegetable protein (TVP)
    1 cup boiling water
    1 cup chopped green onions
    1 small bunch fresh parsley, washed and finely chopped
    ½ bunch fresh mint leaves, washed and chopped, OR ½ teaspoon dried mint leaves
    1 large or 2 medium firm ripe tomatoes, washed and diced
    Juice of 1 lemon, or more to taste
    3 tablespoons quality olive oil
    Salt and freshly ground pepper to taste

    Directions:
    Pour the boiling water over the soy or TVP granules, cover, and allow to stand until most of the water is absorbed (about an hour). Squeeze any remaining liquid out of the granules before placing in a large mixing bowl.

    Add remaining ingredients. Add more lemon juice and mint to taste. Toss together, cover the bowl, and refrigerate at least an hour before serving. The flavor actually improves the second day. Makes about 4 large servings.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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