Natural grain and vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bulgur wheat |
| 1 | cup | Water |
| 1 | Zucchini squash | |
| 1 | Yellow squash | |
| 1 | Red bell sweet pepper | |
| 1 | Yellow bell sweet pepper | |
| 1 | Tomato | |
| 4 | tablespoons | Fresh cilantro; (chopped) or 4 |
| ; tablespoon fresh | ||
| ; parsley (chopped) | ||
| Salt and pepper; (to taste) | ||
| ½ | cup | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Sugar |
Directions
VINAIGRETTE
In a large mixing bowl, reconstitute wheat with water and let sit for 30 minutes or until all the water is absorbed. Regardless of the method you use to prepare your vegetables, cut into small pieces and toss and blend evenly throughout along with your chopped herbs. Mix vinaigrette thoroughly and pour over salad mixture. Toss and blend. Salt and pepper to taste.
Enjoy!
Converted by MC_Buster.
NOTES : Today's nutritionist encourages all of us to eat plenty of grains, breads and cereals and at least 5 servings of fruits and vegetables each day. This refreshing and delicious salad idea can be an extremely nutritious snack, side dish or main vegetarian entre‚. In this recipe format, you can use reconstituted wheat, couscous or your favorite rice combined with any assortment of freshly chopped vegetables. The vegetables can be raw or slightly steamed, roasted or grilled. A sample recipe follows:
Converted by MM_Buster v2.0l.