Bulgur And Spring Vegetable Salad

Recipe Ingredients

1 cup	237ml	Bulgur - rinsed
1 1/2 cups	355ml	Water
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Shoyu
		= (or other soy sauce of choice)
1/2 cup	118ml	Basil-Parsley Pesto Sauce - (see recipe)
1 lb	454g / 16oz	Asparagus - ends trimmed
1 1/2 cups	219g / 7.7oz	Diced peeled cucumber
1 1/2 cups	219g / 7.7oz	Diced seeded red pepper
1 cup	237ml	Radishes - quartered
		Lengthwise, and thinly sliced
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
		Salt - to taste
		Freshly-ground black pepper - to taste
9 cups	360g / 12oz	Red-tipped loose-leaf lettuce - roughly chopped

Recipe Instructions

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 to 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.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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