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"From Sandi's Recipe File"

Recipe Source: The Ultimate Fat-Free Cookbook from Whitecap Books Salads & Salad Dressings Recipe File

Bulgur and Mint Salad Amount Ingredient 1 2/3 cups bulgur 4 tomatoes 4 small zucchini, thinly sliced lengthwise 4 scallions, sliced on the diagonal 8 dried apricots, chopped 1/4 cup raisins juice of 1 lemon 2 tablespoons tomato juice 3 tablespoons chopped fresh mint 1 garlic clove, crushed salt pepper sprig of fresh mint, to garnish

Preparation Tips:

1. Put the bulgur into a large bowl.
Add enough boiling water to come 1 inch above the level of the wheat.
Allow to soak for 30 minutes, then drain well and squeeze out any excess water in a clean dishtowel.
2. Meanwhile, plunge the tomatoes into boiling water for 1 minute and then into cold water.
Slip off the skins.
Halve, remove the seeds and cores and coarsely chop the flesh.
3. Stir the chopped tomatoes, zucchini, scallions, apricots and raisins into the bulgur.
4. Put the lemon and tomato juice, mint, garlic clove and seasoning into a small bowl and whisk together with a fork.
Pour onto the salad and mix well.
Chill for at least 1 hour.
Serve garnished with a sprig of mint.

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