Bulgur Supper Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Water | 2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Vegetable | 1 , flavored | |
| Bulgur wheat | 1 Cup (16 tbs) | |
| Mustard Dressing | ||
| 1 jar marinated artichoke hearts | ||
| Carrot | 1 Large, shredded | |
| Celery stalks | 2 , thinly sliced | |
| 1 green pepper, seeded and diced | ||
| Green onions | 2 Small, thinly sliced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Lettuce leaves | 8 | |
| 3 hard cooked eggs, quartered | ||
| 2 medium size tomatoes, cut in wedges | ||
| 4 ounces sharp Cheddar or Swiss cheese, cut into julienne strips | ||
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
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.
Chef
