Bulgur And Radish Salad

No evangelical, I think, need hesitate to admit that in his heart of hearts he would like universalism to be true. Who can take pleasure in the thought of people being eternally lost? If you want to see folk damned, there is something wrong with you! Universalism is thus a comfortable doctrine in a way that alternatives are not. But wishful thinking, based on a craving for comfort and a reluctance to believe that some of God’s truth might be tragic, is no sure index of reality.

J.I. Packer

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