Serve bulgur and jicama salad with barbecued meats or as an appetizer.
1 cup bulgur
2 cups boiling water
2 teaspoons beef bouillon granules
3 cups peeled and shredded jicama (about 1 lb.)
1 cup chopped red onion
2 large carrots, peeled and shredded
1/2 cup chopped celery
Mint dressing (recipe follows)
In a large bowl, combine bulgur, boiling water, and beef bouillon; mix and let stand until water is absorbed, about 1 hour. Plce in a fine strainer to drain. Mix bulgur, jicama, onion, carrots, celery, and dressing. Add salt to taste. (If made ahead, cover and chill up to 4 hours.) mound salad on a platter. Arrange romaine around tabbouli. Spoon onto lettuce leaves to eat as an appetizer or eat alongside lettuce as a salad. Makes 18 appetizer or 10 side-dish servings.--Marie Mitchell, Lake Oswego, Ore.
Mint dressing. Mix together 2/3 cup salad oil, 1/3 cup white wine vinegar, 1/2 cup each chopped fresh mint and parsley, 2 cloves garlic, pressed or minced.
|Printer friendly Cite/link Email Feedback|
|Date:||May 1, 1984|
|Previous Article:||Appliances hide in cantilevered extension.|
|Next Article:||Chilies color, flavor, and can heat this red or green loaf.|