1. Cover the bulghur with 2-½ cups of cold water, refrigerate for at least one hour.
2. Wash all vegetables. Wait until you are ready
to use the mushrooms, to wash them.
3. Chop the cucumber into small pieces cover with water and add two teaspoons of salt, refrigerate.
4.
Remove the stems (at lest the large, old ones) from the parsley, mint and mushrooms.
5. Chop all vegetables into small pieces. Remember
to reserve any you will use for decorations.
6. Cut any decoration that you plan with a very sharp knife. For mushrooms a sharp point
is particularly helpful.
7. Squeeze excess water out of the bulghur, drain the cucumbers. If you plan to decorate, reserve some bulghur
to “frost” the main part of the salad.
8. Mix all vegetables with the bulghur.
9. Make the dressing by shaking the lemon juice, oil,
black pepper and ½ teaspoon of salt in a covered bottle. Then mix with all other ingredients.
10. Line your serving bowl with lettuce,
put the salad in the center and serve; or if you are decorating, smooth the salad out, “frost” it with the reserved bulghur and add
the decorations. RHK
1 cup bulghur
5 oz of oyster mushrooms
1 medium or ½ large cucumber
2 medium tomatoes
½ large green bell pepper
½ large red, yellow or
orange bell pepper,
any decorations may determine this.
¼ cup chopped onions
lettuce, enough to line your bowl
1
large bunch of parsley
¼ cup of chopped garden mint
2-½ teaspoons salt
½ cup salad oil
½ cup lemon juice
½ teaspoon of black pepper (this
should be
fresh ground - a mortar and pestle)
