Fruited Tabbouleh

• 2 cups water
• 1 cup Bulgar wheat
• 12 cup fresh blueberries
• 2 small nectarines, pitted and diced
• 2 large apricots, pitted and diced
• 23 cup chopped pecans or 23 cup walnuts (3 ounces)
• 13 cup minced of fresh mint
• 14 cup canola oil
• 3 tablespoons lemon juice
• 1 12 tablespoons grated gingerroot or 34 teaspoon ground ginger
• 18 teaspoon salt
• romaine lettuce leaf

1. In a medium saucepan combine water and bulgur.
2. Bring to a boil; reduce heat.
3. Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
4. Let cool.
5. In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
6. For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt.
7. Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
8. Line a platter with Romaine leaves.
9. Spoon salad on to platter.
10. Enjoy.

water, bulgar wheat, fresh blueberries, nectarines, apricots, pecans, mint, canola oil, lemon juice, gingerroot, salt, romaine lettuce leaf

Taken from www.food.com/recipe/fruited-tabbouleh-58683 (may not work)