Bulgur Supper Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 cups water
3/4 teaspoon salt
1 vegetable flavored bouillon cube
1 cup bulgur wheat
Mustard Dressing
1 jar marinated artichoke hearts
1 large carrot, shredded
2 stalks celery, thinly sliced
1 green pepper, seeded and diced
2 green onions, thinly sliced
1/2 cup chopped parsley
About 8 lettuce leaves
3 hard cooked eggs, quartered
2 medium size tomatoes, cut in wedges
4 ounces sharp Cheddar or Swiss cheese, cut into julienne strips
About 1/4 cup pitted ripe olives
Directions
In a 3 quart pan, bring water, salt, and vegetable bouillon cube to boiling.
Stir in bulgur.
Reduce heat; cover and simmer for 15 minutes.
Meanwhile prepare Mustard Dressing.
Drain marinade from artichokes into dressing, mixing it well.
Dice artichokes and set aside.
Turn hot cooked bulgur into a bowl, add dressing, and stir gently.
Let stand until cool.
Stir in artichokes, carrot, celery, green pepper, onions, and parsley.
Cover and refrigerate for 2 hours or until next day.
Arrange lettuce on a serving platter or individual plates.
Mound salad on lettuce; surround with eggs and tomatoes.
Sprinkle cheese over top and garnish with olives.
Stir in bulgur.
Reduce heat; cover and simmer for 15 minutes.
Meanwhile prepare Mustard Dressing.
Drain marinade from artichokes into dressing, mixing it well.
Dice artichokes and set aside.
Turn hot cooked bulgur into a bowl, add dressing, and stir gently.
Let stand until cool.
Stir in artichokes, carrot, celery, green pepper, onions, and parsley.
Cover and refrigerate for 2 hours or until next day.
Arrange lettuce on a serving platter or individual plates.
Mound salad on lettuce; surround with eggs and tomatoes.
Sprinkle cheese over top and garnish with olives.
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