| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Oriental, Side dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Fine grade bulgur |
| 3 |
md |
Tomatoes, chopped |
| 1/2 |
c |
Fennel, julienned |
| 1 |
c |
Parsley, chopped |
| 2 |
tb |
Cilantro, chopped |
| 1/2 |
c |
White radishes, thinly slice |
| 1 |
sm |
Head romaine lettuce, torn |
| 4 |
|
Scallions, chopped |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Lemon juice |
| 1 |
|
Garlic clove, crushed |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Cinnamon |
| 1 |
ds |
Cayenne |
|
|
Salt & pepper |
|
|
Pita halves |
INSTRUCTIONS
Rinse bulgur & place it in a medium bowl. Cover with cold water & let soak
until it is tender to the bite, 20 to 30 minutes. Drain thoroughly &
squeeze out any excess water. Fluff to separate the grains. Combine
tomatoes, fennel, parsley, cilantro, radishes, lettuce & scallions. Add
bulgur & toss. Whisk together the oil, lemon juice, garlic, cumin,
cinnamon, cayenne, salt & pepper. Pour over the salad & toss. Chill,
covered, in the refrigerator. Serve surrounded by warm pita halves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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