| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Salads | 5 | Servings |
INGREDIENTS
| 1/2 | c | Uncooked bulgur, (cracked wheat) |
| 2 | tb | Fresh lemon juice |
| 1 1/2 | tb | Olive oil |
| 1/2 | c | Finely chopped green onions |
| 2 | Garlic cloves, minced | |
| 2 | c | Finely chopped tomato |
| 1 1/4 | c | Finely chopped celery |
| 3/4 | c | Finely chopped fresh parsley |
| 1 | c | Seeded finely chopped cucumber |
| 1/2 | ts | Salt |
INSTRUCTIONS
Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture. Sprinkle salt over cucumber. Cover and chill 24 hours. Yield: 5 servings (serving size: 1 cup). Per serving: 113 Calories; 5g Fat (34% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 252mg Sodium Serving Ideas : Toss well before serving. NOTES : A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread. -- Annette S. Liebman, St. Louis, Missouri. Recipe by: Cooking Light, March 1995, page 134 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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