| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Bulgur, medium grained |
| 1/3 |
c |
Feta cheese, crumbled |
|
|
about 2 oz |
| 1 |
|
Tomato, seeded & chopped in |
|
|
1/2" pieces |
| 2 |
|
Green onions, thinly sliced |
| 1/3 |
c |
Cucumber, chopped1/4" pieces |
| 2 |
T |
Mint, basil or parsley |
| 2 |
T |
Olive oil |
| 1 1/2 |
T |
Red wine vinegar |
| 1/2 |
t |
salt |
| 1/2 |
t |
pepper |
INSTRUCTIONS
Bring large pot of water to a boil. Add salt, then bulgur (cook as you
would pasta). Boil for 12 to 15 minutes, or until bulgur is tender but
not mushy. Drain very well and refrigerate until cool. Meanwhile place
feta, tomato, green onion, cucumber and mint into medium sized serving
bowl. Gently toss. In small bowl, whisk oil with vinegar, salt and
pepper. Add cooled bulgur to feta mixture and toss gently. Then toss
with olive oil mixture. Taste and add more salt if necessary.
Refrigerate until ready to serve. Salad taste best if made within a
couple of hours of being made. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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