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bulgar wheat apricot halves raisins parsley green onion orange juice olive oil oregano tomatoes yogurt salt nuts
Viewed: 53 - Published at: 9 years agoIngredients
- 12 cup Bulgar wheat
- 12 cup dried apricot halves, quartered (about 20)
- 14 cup raisins
- 13 cup snipped parsley
- 14 cup sliced green onion
- 14 cup orange juice
- 1 tablespoon olive oil
- 12 teaspoon dried oregano, crushed
- 1 large tomatoes, seeded and chopped
- 13 cup plain low-fat yogurt
- 12 teaspoon salt
- lettuce, nice crisp romaine
- toasted pine nuts (optional)
Method
- rinse and drain bulgur.
- In medium bowl combine bulgur, apricots, raisins, parsley, onion, orange juice, olive oil, oregano and salt.
- Mix well.
- Add tomato and yogurt.
- Toss to mix.
- Cover and chill several hours or overnight.
- Line 4 salad plates with romaine lettuce, Stir bulgar mixture, spoon over lettuce leaves.
- Just before serving, sprinkle with pine nuts.
