Bulgur, Cucumber, Dill and Mint Salad
- Ready In:
- 12hrs 30mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 2 cups fresh lemon juice
- 1 1⁄3 cups extra virgin olive oil
- 1⁄4 cup garlic, minced
- 2 teaspoons salt
- 2 cups bulgur (Also called cracked wheat)
- 6 medium cucumbers, peeled, seeded, chopped (about 4 pounds)
- 4 cups fresh parsley, chopped
- 3 cups green onions, chopped
- 3 cups red bell peppers, chopped
- 1 cup fresh dill, chopped
- 2⁄3 cup of fresh mint, chopped
directions
- Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
- Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix).
- Cover and chill overnight or up to 2 days.
- Toss salad. Transfer to serving bowl.
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RECIPE SUBMITTED BY
I live in Los Angeles County. Married 25 years. 3 kids ages 24, 21 and 12. I'm a math professor and a computer tech. The picture above is me running in the Los Angeles Marathon (the first time I did it) on March 4, 2007. I'm smiling because the picture was taken at mile 3. I wasn't smiling by the end. LOL. I've since done the Long Beach Marathon in Oct. 2007 and I did L.A. again in March 2008. The third time was the trick. I finally had a good race and I qualified to run the Boston Marathon which I did in April 2009. Now I'm into triathlon, since summer 2009.
Besides cooking/baking I've recently started knitting again (Jan. 2008) and can be found at Ravelry.com most days.
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