Bulgur And Radish Salad

Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
		Country liv, Salad	4	Servings

INGREDIENTS

2	c	Water
1 1/2	c	Bulgur
1/4	c	Extra-virgin olive oil
3	T	Fresh lime juice, OR
3	T	Fresh lemon juice
1	t	Salt
1/4	t	Ground black pepper
1	c	Fresh parsley leaves, packed
6		Red radishes
2		Ripe tomatoes
1		Cucumber

INSTRUCTIONS

In 3-quart saucepan, heat water to boiling over high heat. Remove from
heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside to
rehydrate bulgur and cool to room temperature, stirring occasionally.
Meanwhile, chop parsley and cut radishes into julienne strips. Slice
tomatoes and cucumber.  Stir parsely and radishes into bulgur mixture;
spoon into center of  serving plate. Surround mixture with mounds of
tomato and cucumber  slices.  NOTES : Radish strips add crispness to
this crack-sheat salad, which  is reminiscent of tabbouleh sans the
chopped mint and green onions.  Recipe by: Country Living (April 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar
22, 1998

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 202 Calories From Fat: 8 Total Fat: <1g Cholesterol: 0mg Sodium: 662mg Potassium: 457.5mg Carbohydrates: 45.1g Fiber: 10.9g Sugar: 2.3g Protein: 7.6g