Layered Tabbouleh Salad in a Jar

• 1/2 cup each chopped fresh mint and parsley
• 1 cup bulgur, cooked, cooled
• 2 cups chopped tomatoes
• 2 cups chopped cucumbers
• 1/4 cup finely chopped red onions
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 cup Renee's Balsamic Vinaigrette

1. Combine mint and parsley.
2. Layer bulgur, mint mixture, tomatoes, cucumbers, onions and cheese evenly in 4 (2-cup) jars with tight-fitting lids.
3. Spoon 2 Tbsp.
4. vinaigrette over ingredients in each jar; cover with lid.
5. Refrigerate 2 hours or until chilled.
6. Shake jar just before serving salad; empty salad onto plate.

mint, tomatoes, cucumbers, red onions, oregano, vinaigrette

Taken from www.kraftrecipes.com/recipes/layered-tabbouleh-salad-in-a-jar-190487.aspx (may not work)