This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease. I plan to make most of it in a food processor rather than do all the suggested chopping.
Ingredients
1 cup bulgur
1 cup boiling water
2 large tomatoes, diced (2 1/2 - 3 cups)
1 cup finely chopped parsley, firmly packed
1 large garlic clove, chopped
4 green onions, white and green parts, chopped
1 small sweet onion, chopped
1 cucumber, peeled and diced
1/4 cup fresh mint, chopped
zest of 1-2 lemons
1/2 cup fresh lemon juice
1/4 cup balsamic vinegar
arugula, spinach, or romaine lettuce (I plan to use romaine since I have it on hand.)
Directions
1. Rinse bulgur in a strainer, place in a large bowl, and cover with boiling water. Cover and let sit while dicing tomatoes.
2. Drain bulgur well and return to bowl. Add diced tomatoes, mix well with bulgur, and allow bulgur to absorb tomato juice.
3. Add parsley, garlic, green onions, sweet onion, and cucumber to the bulgur mixture.
4. Add lemon zest, juice, and balsamic vinegar and mix well.
5. Refrigerate -- overnight if possible, or at least a few hours -- and serve on a bed of arugula, spinach, or romaine lettuce.
Note from recipe: You can top this, if you wish, with grated carrots, sliced radishes, finely chopped peppers of any color, diced bok choy, or other vegetables. For a heartier salad, add 1 can of rinsed chickpeas and/or thawed frozen corn or cooked kernels cut off the cob.
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