Tabouli Seafood Salad
|Warm water||2 Cup (32 tbs)|
|Bulgur wheat||3⁄4 Cup (12 tbs)|
|Whole baby clams||1 Can (10 oz), drained|
|Frozen cooked shrimp||6 Ounce, thawed (1 Package)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sweet peppers||2 , cut into 1/2-inch squares (Red Or Green)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Tomatoes||2 Medium, sliced and halved|
|Small onion||1⁄2 , thinly sliced and separated into rings|
For salad, in a bowl combine the warm water and bulgur. Let stand for 1 hour. Drain well; press excess water out of bulgur. Combine the bulgur, clams, shrimp, mushrooms, and red or green sweet peppers.
For dressing, in a screw-top jar combine olive or salad oil, lemon juice, dillweed, and salt. Cover and shake well to mix. Pour dressing over salad; toss lightly to coat. Cover and chill for several hours.
Just before serving, spoon salad into a lettuce-lined salad bowl. Arrange tomatoes around edge of bowl. Top with onion rings.