Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Rice vinegar |
| 2 tablespoons | Olive oil |
| 2 \N | Cloves crushed garlic |
| 1½ teaspoon | Sugar |
| 1½ teaspoon | Dried basil |
| 2 tablespoons | Dijon mustard |
| \N \N | Salt and pepper to taste |
| 1 cup | Dry bulgur wheat |
| 1 cup | Tepid water |
| 1 large | Firm sweet apple peeled; cored and chopped |
| 2 tablespoons | Lemon juice |
| 2 cups | Slightly steamed fresh corn; frozen corn or drained; canned corn |
| ½ cup | Any color chopped sweet bell pepper |
| 6 \N | Scallions (green onions) chopped |
| ½ cup | Chopped tomatos (plum is best) drained |
| 1 cup | Yellow raisins (do not substitute) |
| 1 cup | (or more) finely chopped fresh basil |
DRESSING
BULGUR
This is similar to Sweet Pasta Salad but uses bulgur instead.
Dressing: combine all ingredients and let sit while you prepare the rest.
Bulgur: Combine bulgur and water in a large mixing bowl and let sit for approximately 30 minutes or until all water has been absorbed, tossing lightly with a fork to aid absorption.
Chop the apple and soak in lemon juice until reacy for final combining to prevent apple from turning brown.
Combine bulgur wheat and all other ingredients in a very large mixing bowl and toss with dressing. Serve or refrigerate. This salad travels well and will keep about a week in the refrigerator.
NOTE: Bulgur is cracked wheat used in Middle Eastern food, such as Tabbouli Salad. It is available at Trader Joe's and Ralph's in a small red box under the brand name Ala.
MINGRAM@...
(JUDY MINGRAM)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .