Bulgur and Spring Vegetable Salad

 
1 cup bulgur, rinsed
1 1/2 cups water
1 T. olive oil
1 T. shoyu or other soy sauce of choice
1/2 cup Basil-Parsley Pesto Sauce
1 lb. asparagus, ends trimmed
1 1/2 cups cucumber, peeled, and diced
1 1/2 cups red pepper, destemmed, deseeded, and diced
1 cup radishes, quartered lengthwise, and thinly sliced
1/2 cup green onion, thinly sliced
salt and freshly ground black pepper, to taste
9 cups red-tipped loose leaf lettuce, roughly chopped
 

In a large bowl, place the bulgur, pour the water, olive oil, and shoyu over the top, and stir well to combine. Set the bulgur mixture aside for 1-1 1/2 hours or until all of the liquid has been absorbed and the bulgur is tender. Add the Basil-Parsley Pesto Sauce and stir well to combine. Peel the stems of the asparagus and then thinly slice the asparagus on the diagonal. Add the asparagus, cucumber, red pepper, radishes, and green onions to the bulgur mixture, and toss gently to combine. Season to taste with salt and freshly ground black pepper. Divide the chopped lettuce between 6 plates and then place the salad mixture on top of the bed of lettuce, dividing it evenly among the plates. The bulgur and spring vegetable salad mixture can also be used as a sandwich or roll up filling.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett