Salad -- Tabbouleh Salad
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4 cups cooked bulgur wheat (cook according to package instructions)
One quarter cup olive oil
One quarter cup lemon juice
4 Roma tomatoes, diced
One half cup fresh mint, chopped
One half cup fresh parsley, chopped
1 cucumber peeled, seeded and diced
1 small jar artichoke hearts drained and diced
Salt and pepper to taste
Place cooked bulgur wheat in a large bowl and allow to cool. When bulgur wheat is cool add remaining ingredients and stir well. Chill for 2 - 3 hours before serving. Serve chilled
The Skinny: Not much room for improvement here.
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