Parsley Salad Recipe
Ingredients
| 1/2 cup fine bulgur wheat | ||
| Hot water | ||
| Finely chopped parsley | 2 Cup (16 tbs) | |
| 1/2 cup finely chopped green onions | ||
| 1/3 cup chopped fresh mint leaves | ||
| 1 medium cucumber, peeled, seeded and cubed | ||
| Red bell pepper | 1 Cup (16 tbs), diced | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Juice of 2 lemons | ||
| 1 to 2 cloves garlic, pressed or finely minced | ||
| Olive oil | 2 Tablespoon (DRESSING) | |
| 18 cherry tomatoes, cut into quarters | ||
Directions
Place bulgur in a large bowl.
Add enough hot water to cover.
Let sit for approximately 30 minutes.
Drain and squeeze dry.
Place in a large mixing bowl and fluff with a fork.
Add parsley, onions, mint, cucumber, bell pepper, salt and black pepper.
Stir to mix well and set aside.
In a small bowl, combine dressing ingredients and stir to mix well.
Pour over salad, toss, cover and refrigerate 3 to 4 hours.
Remove from refrigerator and add tomatoes.
Mix well.
Add enough hot water to cover.
Let sit for approximately 30 minutes.
Drain and squeeze dry.
Place in a large mixing bowl and fluff with a fork.
Add parsley, onions, mint, cucumber, bell pepper, salt and black pepper.
Stir to mix well and set aside.
In a small bowl, combine dressing ingredients and stir to mix well.
Pour over salad, toss, cover and refrigerate 3 to 4 hours.
Remove from refrigerator and add tomatoes.
Mix well.
Chef
