In a saucepan, combine bulger and water; cover and bring to a boil. Lower
heat and simmer for 5 minutes. Remove from heat; stir in olive oil, lemon
juice, and soy sauce. Place in a bowl and let cool. Add tomato, cucumber,
green onions, and parsley. Refrigerate until ready to serve. Place on a bed
of lettuce; serve with yogurt. Makes 6 servings.
Recipe was selected in accordance with American Cancer Society nutrition
guidelines and demonstrated by Campbell High School teacher, Lorna Lubawski
and student, Scott Alcaide.
QUICK AND HEALTHY RECIPES (JANUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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