| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Salads |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked bulgur, (cracked wheat) |
| 2 |
tb |
Fresh lemon juice |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
c |
Finely chopped green onions |
| 2 |
|
Garlic cloves, minced |
| 2 |
c |
Finely chopped tomato |
| 1 1/4 |
c |
Finely chopped celery |
| 3/4 |
c |
Finely chopped fresh parsley |
| 1 |
c |
Seeded finely chopped cucumber |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green
onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture.
Sprinkle salt over cucumber. Cover and chill 24 hours. Yield: 5 servings
(serving size: 1 cup).
Per serving: 113 Calories; 5g Fat (34% calories from fat); 3g Protein; 17g
Carbohydrate; 0mg Cholesterol; 252mg Sodium
Serving Ideas : Toss well before serving.
NOTES : A few years ago I worked at Washington University with a group of
vegetarian students who traded their favorite recipes. My family and
friends enjoyed this particular dish so much that I still take it to lunch
parties and serve it at home with some pita bread. -- Annette S. Liebman,
St. Louis, Missouri.
Recipe by: Cooking Light, March 1995, page 134
Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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