Bulgur, Cucumber, Dill and Mint Salad |
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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 12 |
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From a CSA newsletter. I haven't made this yet. Because the bulgur isn't cooked, it needs to sit overnight in the dressing to soften, so begin preparations a day ahead. I'm guessing on the number of servings and perparation times. Ingredients:
2 cups fresh lemon juice |
1 1/3 cups extra virgin olive oil |
1/4 cup garlic, minced |
2 teaspoons salt |
2 cups bulgur (also called cracked wheat) |
6 medium cucumbers, peeled, seeded, chopped (about 4 pounds) |
4 cups fresh parsley, chopped |
3 cups green onions, chopped |
3 cups red bell peppers, chopped |
1 cup fresh dill, chopped |
2/3 cup fresh mint, chopped |
Directions:
1. Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
2. Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix).
3. Cover and chill overnight or up to 2 days.
4. Toss salad. Transfer to serving bowl.
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