1 c Bulgur wheat
1 lb Thin asparagus
Trimmed and cut into
-1/2-inch pieces
1 md Red bell pepper
Finely diced; (1 cup)
5 tb Olive oil
4 oz Bean or radish sprouts
4 Scallions; thinly sliced
2 md Carrots; shredded (1 cup)
2 md Tomatoes; Cut into 1/2" dice
1/3 c Chopped flat-leaf -parsley
3 tb Fresh lemon juice
2 tb Chopped fresh mint
1 ts Salt
1 ts Freshly ground black pepper
1 Head Boston lettuce; leaves
-separated
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 1/2 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.
