The Chef in Stead





June 1st, 2009
Bulgar Salad with Shrimps



2 cup cracked bulgar wheat
3 cup boiling water
some chopped fresh parsley
some chopped fresh mint
3 green onions
1/2 c red onions
2 tomatoes
some celery chopped small(optional)
some carrots chopped small(optional)
1 English cucumber
2 or 3 tbsp of Dijon
1/2 cup extra virgin olive oil
1/3 cup lemon juice
enough salt & pepper

Place bulgar (crack wheat) in bowl and pour in 3 cup boiling water on top. Let soak for 1/2 hour then drain.

In a very large bowl add the drain bulgar, chop tomatoes, green onions, celery, carrots, cucumbers, red onions, parsley and mint.

Make dressing with the olive oil, lemon juice and Dijon.

Toss everything with 2 forks, it can sit in refrigerator to chill for a few hours.

Add some shrimps for a heartier salad.

Serves 4-6






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