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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Nice luncheon dish, serve with slices of cooked, cold chicken, or fried chicken pieces. Ingredients:
1/2 cup bulgar wheat |
1/2 cup dried apricot halves, quartered (about 20) |
1/4 cup raisins |
1/3 cup snipped parsley |
1/4 cup sliced green onion |
1/4 cup orange juice |
1 tablespoon olive oil |
1/2 teaspoon dried oregano, crushed |
1 large tomato, seeded and chopped |
1/3 cup plain low-fat yogurt |
1/2 teaspoon salt |
lettuce, nice crisp romaine |
toasted pine nuts (optional) |
Directions:
1. rinse and drain bulgur.
2. In medium bowl combine bulgur, apricots, raisins, parsley, onion, orange juice, olive oil, oregano and salt.
3. Mix well.
4. Add tomato and yogurt.
5. Toss to mix.
6. Cover and chill several hours or overnight.
7. Line 4 salad plates with romaine lettuce, Stir bulgar mixture, spoon over lettuce leaves.
8. Just before serving, sprinkle with pine nuts.
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