| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
|
Bunches of parsley (flat leaves if possible) |
| 1 |
sm |
Bunch of mint -or- |
| 2 |
tb |
Dried mint (up to) |
| 5 |
|
Tomatoes |
| 1/3 |
c |
Fine bulgur wheat |
| 1/4 |
c |
Lemon juice |
| 1 |
|
Bunch green onions -or- |
| 1 |
sm |
White onion |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
Clean parsley and chop finely. Clean fresh mint and chop finely. If using
dried mint, add to the vegetables later. Cut tomatoes in small cubes.
Place above ingredients in a salad bowl. Soak bulgur wheat in lemon juice
and allow it to absorb the juice Chop onions finely and add salt and
pepper. Mix well. Add onions and bulgur wheat to the parsley mixture. Add
oil and mix well.
Taste for more lemon juice or oil if needed. Serve with romaine lettuce or
cabbage leaves.
NHADDAD@WTC34A.DAYTONOH.NCR.COM
(NATHALIE HADDAD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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