Tabbouleh

• 1/2 c. bulgur wheat
• 1 c. water
• 3 c. finely shredded lettuce
• 2 c. tightly packed chopped fresh parsley (about 1 1/2 large bunches)
• 2 large tomatoes, seeded and finely chopped
• 1 small onion, minced
• 1/4 c. chopped fresh mint
• 1/4 c. lemon juice
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 clove garlic, minced

1. Combine bulgur wheat and water in medium bowl; cover and let stand 1 hour or until water is absorbed.
2. Drain bulgur.
3. Press excess water from wheat using fork.
4. Press lettuce and parsley between paper towels to dry.
5. Toss together in large bowl.
6. Add bulgur, tomatoes, onion, mint and garlic; toss gently.
7. Combine lemon juice, olive oil, salt and pepper in small bowl.
8. Stir with whisk; pour dressing over salad.
9. Chill 1 hour.

bulgur wheat, water, shredded lettuce, parsley, tomatoes, onion, fresh mint, lemon juice, olive oil, salt, pepper, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=248309 (may not work)