| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | New, Vegtime6 | 8 | servings |
INGREDIENTS
| 1 | c | Bulgur wheat |
| 1 | lb | Thin asparagus |
| Trimmed and cut into 1/2-inch pieces | ||
| 1 | md | Red bell pepper |
| Finely diced; (1 cup) | ||
| 5 | tb | Olive oil |
| 4 | oz | Crunchy sprouts or mixed bean sprouts |
| OR radish sprouts | ||
| 4 | Scallions; thinly sliced | |
| 2 | md | Carrots; shredded (1 cup) |
| 2 | md | Tomatoes |
| Cut into 1/2-inch dice; (1 1/2 cups) | ||
| 1/3 | c | Chopped fresh flat-leaf parsley |
| 3 | tb | Fresh lemon juice; up to 4 |
| 2 | tb | Chopped fresh mint; (optional) |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 1 | Head Boston lettuce; leaves separated |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE This salad is chock-full of vegetables and can be served as either a main or side dish. You can substitute a five-ounce box of tabbouleh mix for the bulgur if you like; just omit the seasoning packet. In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes. Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes. In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves. PER SERVING: 159 GAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 283MG SOD.; 6G FIBER Converted by MC_Buster. By Kathleen <[email protected]> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 34 Converted by MM_Buster v2.0l.
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