Recipes

Category:	salad
Issue:	July-2010
Servings:	8
Ingredients:	Salad 1 cup chicken (or vegetable) stock 1 cup bulgur 1/2 cup finely chopped red onion 1 cup finely chopped cucumber 1 cup finely chopped plum tomatoes 1/3 cup thinly sliced green onions 1/3 cup finely chopped black olives 1/2 cup crumbled light feta cheese (about 2 oz) 1/3 cup chopped fresh basil 1/3 cup chopped fresh mint Dressing 2 Tbsp lemon juice 3 Tbsp olive oil 1 tsp finely chopped garlic 1 tsp finely chopped jalapeño (or hot chili sauce) Pinch black pepper
Directions:	Preparation 1. Bring the stock to a boil. Add the bulgur, cover and remove from the heat. Let the bulgur sit for about 15 minutes. Fluff with a fork, place in a serving bowl and set aside to cool. 2.When the bulgar is cool, add the red onion, cucumber, tomatoes, green onions, olives, feta, basil and mint. 3. To prepare the dressing, whisk together the lemon juice, olive oil, garlic, jalapeño and pepper and pour over the bulgar mixture. Toss well and serve. This salad can be served at room temperature or chilled.
Prep Time:	15 minutes