Wednesday, March 18, 2009


This Middle Eastern salad is loaded with several superfoods. It is flavorful and satisfying.

1 c. fine grain bulgur wheat
2 bunches parsley
2 stalks celery, cut into large pieces
2 bunches scallions, cut into large pieces
2 Tbsp. coarsely chopped fresh mint
1/4 c. extra virgin olive oil
1/4 c. fresh squeezed lemon juice
1/4 tsp. allspice
1/4 tsp. cinnamon
1 tsp. salt
1/8 tsp. ground pepper
4 med. tomatoes, diced into 1/4 inch pieces

Soak bulgur in 2 cups of cold water for 15 minutes. Squeeze dry. Pick the parsley leaves from the stems. Wash and spin dry in salad spinner. Mix parsley, celery, scallions, and mint and put in food processor with metal blade. Pulse chop until fine and place in large mixing bowl. In a separate bowl mix olive oil, lemon juice, spices and whisk until smooth. Combine with parsley mixture. Gently blend in the tomatoes. Serve immediately.

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