Yield: 8 servings
|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)|
|\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||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.