(Asparagus to Zucchini)


C bulgur

4 tomatoes, chopped

a few lettuce leaves

1 cucumber, chopped

4 T. chopped fresh parsley, divided

4 T. lemon juice

2 T. chopped fresh mint

4 T. olive oil

1 onion, finely sliced

salt and pepper to taste


Soak bulgur 20-30 minutes in cold water to cover.  Drain well.  Line a salad bowl with lettuce leaves and spoon in bulgur.  Mix in 3 T. of the parsley, the mint, onion and tomatoes.  Whisk lemon juice with olive oil, salt and pepper; toss with salad.  Sprinkle remaining tablespoon of parsley on top.  Makes 4-6 servings.