2 cups water
1 cup bulgur wheat, uncooked
1-1/2 lb. Fresh pear tomatoes
1/2 cup pine nuts
3 finely diced green onions
1/2 cup mint leaves, minced
1 cup parsley, minced
8 large butter lettuce leaves
1/4 cup olive oil
3 Tbs. rice wine vinegar
1/4 tsp. salt
several grinds pepper
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Bring water to a boil and stir in the bulgur. Cover, reduce heat to low, and simmer for 20 minutes. Let stand an additional 5
minutes before removing the lid. Turn into a bowl and allow to cool for a few minutes. Meanwhile, core, seed, and chop the
tomatoes. Toast the pine nuts. Toss together the bulgur, tomatoes, green onions, mint, and parsley. Whisk the olive oil, rice
wine vinegar, salt and pepper in a small bowl, then pour over the bulgur. Toss well to combine. You may prepare the salad
ahead of time and refrigerate, but bring it to room temperature before serving. To serve, mound the salad on lettuce leaves
and garnish with the pine nuts.
PER SERVING: 383 calories, 11 gm protein, 24 gm fat, 40 gm carb., 168 mg sodium.
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