Bulgar With Vegetable Salad |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This salad can be served as a hot meal or a cold salad. Ingredients:
2 cups water or 2 cups vegetable stock |
3/4 teaspoon salt |
1 cup bulgar wheat |
1 cup marinated artichoke hearts, reserve liquid |
1 large carrot, shredded |
2 large celery, stalks thinly sliced |
1 green pepper, seeded and diced |
3 green onions, including tops, thinly sliced |
1/2 cup chopped parsley |
8 lettuce leaves |
3 eggs, hard boiled and quartered |
2 medium tomatoes, cut into wedges |
4 ounces sharp cheddar cheese, cut into julienne strips |
10 olives |
4 tablespoons lemon juice |
4 tablespoons olive oil |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon pepper |
2 garlic cloves, minced |
1 tablespoon dijon mustard |
Directions:
1. Combine water and salt in a 3qt saucepan, bring to boil. Stir in bulgar and reduce heat, cover and simmer for 10 minutes.
2. Prepare Mustard Dressing. Add drained marinade from the artichokes to the dressing, mixing well. Dicer artichokes and set aside.
3. Turn cooked bulgar into a large bowl, add dressing, stir gently.
4. If serving hot: stir in artichokes, carrots, celery, green pepper, onions and parsley. Arrange lettuce on a serving platter and mound the bulgar mixture on top. Surround with eggs. Sprinkle with cheese and garnish with the olives.
5. For a cold salad: After adding the dressing, stir in the vegetables. Cover and refrigerate for 2 hours before serving or until the following day. Mound bulgar salad on lettuce leaves and garnish as above.
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