| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 4 | Servings | ||
INGREDIENTS
| 1 | c | Fine bulgur; soaked in cold water for 20 minutes |
| 1 | Medium-sized onion -or- | |
| 4 | Scallions; or more, finely chopped | |
| 1 1/2 | c | Parsley; finely chopped |
| 1/4 | c | Fresh chopped mint |
| 1/4 | c | Olive oil |
| 1/4 | c | Lemon juice |
| Salt | ||
| 2 | Romaine lettuce hearts; separated into leaves | |
| 2 | Medium-sized tomatoes; cut in wedges |
INSTRUCTIONS
Drain the bulgur and squeeze out as much moisture as possible with your hands. Combine the bulgur, onion (or scallions), parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little salt, and mix thoroughly. Taste and adjust the seasoning. Cover and chill in the refrigerator. To serve, mound the salad in the center of a plate. Decorate with the lettuce leaves and tomato wedges. The lettuce leaves may be used to scoop up the salad. One may also add to the salad: finely chopped tomatoes, cucumber or green pepper. We made this salad last summer with the parsley and mint from our garden. DEMERS@ERE.UMONTREAL.CA (DEMERS SERGE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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