Bulgur Supper Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseSide Dish
VegetarianVegetarianInterest GroupEveryday

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.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast