Bulgur Supper Salad
|Water||2 Cup (32 tbs)|
|Vegetable flavored bouillon cube||1|
|Bulgur wheat||1 Cup (16 tbs)|
|Mustard dressing||1 1⁄2 Tablespoon|
|Marinated artichoke hearts||10 Ounce|
|Carrot||1 Large, shredded|
|Celery stalks||2 , thinly sliced|
|Green pepper||To Taste, seeded and diced|
|Green onions||2 Small, thinly sliced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||3 , quartered|
|Tomatoes||2 Medium, cut into wedges|
|Sharp cheddar cheese||4 Ounce, cut into julienne strips|
|Pitted ripe olives||1⁄4 Cup (4 tbs)|
In a 3 quart pan, bring water, salt, and vegetable bouillon cube to boiling.
Stir in bulgur.
Reduce heat; cover and simmer for 15 minutes.
Meanwhile prepare Mustard Dressing.
Drain marinade from artichokes into dressing, mixing it well.
Dice artichokes and set aside.
Turn hot cooked bulgur into a bowl, add dressing, and stir gently.
Let stand until cool.
Stir in artichokes, carrot, celery, green pepper, onions, and parsley.
Cover and refrigerate for 2 hours or until next day.
Arrange lettuce on a serving platter or individual plates.
Mound salad on lettuce; surround with eggs and tomatoes.
Sprinkle cheese over top and garnish with olives.