Mediterranean vegetable bulgur salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| « cup medium bulgur | ||
| 3 | eaches | Radishes, coarsely chopped |
| « cup canned chick-peas, rinsed and drained | ||
| 2 | tablespoons | Chopped pitted black olives |
| 4 | eaches | Scallions, chopped |
| 1 | each | Carrot, chopped |
| 1 | each | Green bell pepper, chopped |
| 1 | each | Tomato, seeded and cut into «\" dice |
| « cup chopped parsley | ||
| ¬ cup chopped fresh mint | ||
| 1 | cup | Nonfat plain yogurt |
| 1 | each | Garlic clove, minced |
| ¬ cup olive oil, perferably extta virgin | ||
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Cumin |
| « tsp. salt | ||
| ¬ tsp. pepper | ||
| 1 | each | In a medium saucepan, combine the bulgur with 1 cup water. Bring to a |
Directions
boil. Reduce the heat to a simmer, cover and cook for 10 minutes, or until the liquid is absorbed. Set aside to cool. 2. In a large bowl, combine the radishes, chick-peas, olives, scallions, carrot, green pepper, tomato, parsley and mint. 3. Prepare a dressing by mixing the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper in a small bowl or by shaking the ingredients together in a jar with a tight-fitting lid. Pour the dressing over the salad and toss until evenly combined. Serves 6. From "Great Grains" by Linda Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 01-25-95