Mediterranean Vegetable Bulgur Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
cup medium bulgur,
1 cup: Nonfat plain yogurt,
3 each: Radishes, coarsely chopped
1 each: Garlic clove, minced
cup canned chick-peas,
cup olive oil, perferably
-rinsed and drained,
-extta virgin,
2 T: Chopped pitted black olives,
3 T: Fresh lemon juice,
4 each: Scallions, chopped
1 t: Cumin,
1 each: Carrot, chopped
tsp. salt,
1 each: Green bell pepper, chopped
tsp. pepper,
1 each: Tomato, seeded and cut into
1 each: In a medium saucepan,
- " dice,
-combine the bulgur with 1,
cup chopped parsley,
-cup water. Bring to a,
cup chopped fresh mint,
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
Source from luhu.jp
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
Source from luhu.jp