| 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 <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 34
Converted by MM_Buster v2.0l.
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