Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Bulgur wheat |
| 1 pounds | Thin asparagus |
| \N \N | Trimmed and cut into 1/2-inch pieces |
| 1 medium | Red bell pepper |
| \N \N | Finely diced; (1 cup) |
| 5 tablespoons | Olive oil |
| 4 ounces | Crunchy sprouts or mixed bean sprouts |
| \N \N | OR radish sprouts |
| 4 \N | Scallions; thinly sliced |
| 2 mediums | Carrots; shredded (1 cup) |
| 2 mediums | Tomatoes |
| \N \N | Cut into 1/2-inch dice; (1 1/2 cups) |
| ⅓ cup | Chopped fresh flat-leaf parsley |
| 3 tablespoons | Fresh lemon juice; up to 4 |
| 2 tablespoons | Chopped fresh mint; (optional) |
| 1 teaspoon | Salt |
| 1 teaspoon | Freshly ground black pepper |
| 1 \N | Head Boston lettuce; leaves separated |
8 SERVINGS DAIRY-FREE
This salad is chock-full of vegetables and can be served as either a main or side dish. You can substitute a five-ounce box of tabbouleh mix for the bulgur if you like; just omit the seasoning packet.
In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
Meanwhile, in medium skillet, combine asparagus and ½ cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes.
In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves.
PER SERVING: 159 GAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 283MG SOD.; 6G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 34 Converted by MM_Buster v2.0l.