Tabouli

(Asparagus to Zucchini)

 

½ 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.