| 7 | 40 | 20 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| Tabbouleh salad (recipe pg . 83)) | |
| Beets (pickled; (recipe pg . 83)) | |
| Stuffed Grape Leaves (recipe pg . 88)) | |
| 1 | garbanzo beans (can) |
| 2 cup | Cherry Tomatoes |
| 1 | Cucumber (large or 2 small) |
| 1 | Black olives (can) |
1. Prepare Tabbouleh according to recipe on pg. 83.
2. Prepare Pickled Beets according to recipe on pg. 83.
3. Prepare Stuffed Grape Leaves according to recipe on pg. 88.
4. Slice cherry tomatoes in half.
5. Slice cucumbers into thin rounds.
6. Combine Tabbouleh, Pickled Beets, Stuffed Grape Leaves, garbanzo beans, cherry tomatoes, cucumber slices, and olives in bowl.
7. Garnish with a lemon slice or wedge. Enjoy!
