| 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 |
lg |
Tomato; seeded & chopped in 1/2" pieces |
| 2 |
|
Green onions; thinly sliced |
| 1/3 |
c |
Cucumber;chopped,1/4" pieces |
| 2 |
tb |
Mint; basil or parsley |
| 2 |
tb |
Olive oil |
| 1 1/2 |
tb |
Red wine vinegar salt 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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