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Leslie Robson | Lois Lane


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Ingredients: (Serves 4 - 6)

2 C bulgur wheat
2 C boiling water
1 C mint, finely minced (Schaner, Ray’s Subtropical)
1 C parsley, finely minced (Ray’s Subtropical, Schaner)
1 C basil, finely minced (Blue Heron, Schaner, Ray’s Subtropical)
1/2 C red onion, finely minced (Schaner)
1/2 Meyer lemon, juice only (Bernard Ranch, Rancho Mexico, Schaner, Ray’s Subtropical)
1/4 C olive oil (Freskos)
1/2 t ground cumin
salt and pepper to taste
1 C halved cherry tomatoes (Valdivia, Blue Heron, Ray’s Subtropical, Schaner)
1/2 C lightly toasted pine nuts
1 C fresh (or frozen) peas, steamed or boiled 5 minutes (Valdivia, Blue Heron)
Optional: add 1 medium cucumber, peeled and sliced


Place bulgur wheat in large bowl and cover with boiling water and let stand about 1 hour. When water is absorbed, add the herbs, onion, lemon juice, olive oil and seasonings. Gently toss to mix well. Chill 1 hour. Before serving, toss again with tomatoes, peas and cucumber. Sprinkle toasted pine nuts over salad and serve.



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