This recipe is easy-to-make and makes a great side dish to both fish and meat dishes.
2 cups organic flat leaf parsley, minced
1 cup organic fresh mint, minced
1/2 cup fine bulgur
3 or 4 medium tomatoes, cored, seeded and chopped
1 small organic white onion, chopped finely
1/4 cup freshly-squeezed lemon juice
1/4 cup extra virgin olive oil
Freshly ground pepper to taste
Salt to taste
1. Follow directions for soaking bulgur (about 20 to 30 minutes in water). Drain bulgur very well and squeeze out all water.
2. Combine all ingredients except dressing.
3. To make dressing, whisk together olive oil and lemon juice. Add to salad and season with salt and pepper.
4. Toss before serving
Source: Lacey, Teaneck, New Jersey
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