Parsley and bulgur salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bulgur; medium-grind |
| 3 | cups | Boiling water |
| ¾ | cup | Italian parsley |
| 8 | teaspoons | Fresh lemon juice |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Salt |
| Freshly ground black pepper | ||
Directions
1. Pour boiling water over bulgur and soak until tender but still firm, about 10 to 12 minutes.
2. Drain well, transfer to medium bowl and let cool.
3. Add parsley, lemon juice, olive oil, salt and pepper. Toss.
4. Divide among 4 plates.
NOTES : 1. This recipe makes 4 small servings. 2. This is the Daily Recipe in Mary McGrath's column in the Toronto Star, thursday july 17, 1997 and indicates that it was tested by the Star.
Recipe by: Molly O'Neil, "A Well-Seasoned Appetite" in TorStar 97-7-17 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Mar 6, 1999, converted by MM_Buster v2.0l.
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