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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My husbands Aunts are all great cooks. When we got married I was given this recipe. I make it every summer and sometimes as a treat when the weather is cold. I use more lemon juice. Sometimes I mix it up and add lime and cilantro instead of lemon and persley. Ingredients:
1/2 cup cracked wheat or 1/2 cup bulgar wheat |
3/4 cup water |
1/2 cup chopped parsley |
1/4 cup chopped fresh mint |
1/4 cup chopped scallion |
1 tomato, diced |
1 cucumber, peeled seeded and diced |
1 green pepper, diced |
1/2 head iceberg lettuce, shredded (1 shredded head romaine is ok too) |
1 tablespoon salt |
3 tablespoons lemon juice |
3 tablespoons olive oil |
Directions:
1. soak cracked wheat in water for 1 hou or until tender. squeeze out excess water from wheat. add all vegetables and tomato. toss.
2. mix salt, lemon and olive oil. add to salad.
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