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Bulgur Supper Salad

Veggie.Lover's picture
  Water 2 Cup (32 tbs)
  Salt 3⁄4 Teaspoon
  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)
  Lettuce leaves 8
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Bulgur Supper Salad Recipe