Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Vegetarian Salad




Source of Recipe


Woman's Day


List of Ingredients




Tip:
Look for bulgur in the rice section of your supermarket

1 cup bulgur wheat
1 tsp salt
2 cups boiling water
1 lemon
1 bell pepper, cored and sliced
1 lb asparagus, tough stems snapped off, spears cut in 1 1/2-in. pieces
1 can (16 oz) chickpeas, rinsed
1 pt cherry tomatoes, cut in half
1/4 cup chopped fresh basil or parsley
1 Tbsp extra-virgin olive oil
1/4 tsp ground black pepper



Recipe



1. Put bulgur and salt in a medium bowl. Add boiling water, cover and let soak 20 minutes until tender; drain if necessary. Grate 2 tsp peel and squeeze 3 Tbsp juice from lemon.

2. Meanwhile bring 1 in. water to boil in a large saucepan. Add bell pepper and asparagus. Simmer 2 minutes or until vegetables are crisp-tender. Drain well.

3. Add vegetables to soaked bulgur along with remaining ingredients. Toss gently to mix and coat.