|Bulgur wheat||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Medium, peeled and chopped|
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Salad oil||4 Teaspoon|
|Shredded lettuce||2 1⁄2 Cup (40 tbs)|
Pour 1 cup boiling water over bulgur wheat; let stand for 1 hour.
Drain well, pressing out excess water.
Combine bulgur, tomato, cucumber, parsley, onion, lemon juice, salad oil, salt, and dash pepper; mix well.
Cover and chill several hours.
For each serving, spoon about 1/2 cup bulgur mixture atop 1/2 cup shredded lettuce in individual salad bowls,