serve 4 ----------------------------- 1 cup fine bulgur, soaked in cold water for 20 minutes 1 medium-sized onion (or 4+ scallions) finely chopped 1 1/2 cup of parsley, finely chopped 1/4 cup fresh chopped mint 1/4 cup olive oil 1/4 cup lemon juice salt 2 romaine lettuce hearts, separated into leaves 2 medium-sized tomatoes, cut in wedges ----------------------------- Drain the bulgur and squeeze out as much moisture as possible with your hands. Combine the bulgur, onion (or scallions), parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little salt, and mix thoroughly. Taste and adjust the seasoning. Cover and chill in the refrigerator. To serve, mound the salad in the center of a plate. Decorate with the lettuce leaves and tomato wedges. The lettuce leaves may be used to scoop up the salad. > One may also add to the salad: finely chopped tomatoes, cucumber or green pepper. We made this salad last summer with the parsley and mint from our garden. Serge Demers
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