1 8 ounce can water chestnuts, drained and chopped (or jicama)
1/2 cup minced, green onions (including tops)
1/2 cup chopped carrot
1/3 cup chopped, fresh mint
1/4 cup olive oil
1/4 cup lemon juice
salt
2 medium tomatoes - part wedges, part chopped
small, romaine leaves, washed and crisp
fresh mint sprigs
Directions
To use bulgur: rinse well in a strainer. Combine bulgur with a cup of cold water in a bowl and let stand until soft to bite, about 1 hour. Drain off any remaining liquid. To use quinoa: rinse, prepare as usual, and chill. Mix bulgur (quinoa) with water chestnuts, onions,carrot, chopped mint, oil, and lemon juice. Add salt to taste. If made ahead, cover and refrigerate until next day. To serve: spoon into a wide, shallow bowl. If using tomatoes, cut into think wedges, chop enough to make 1-2 tablespoons. Sprinkle over salad; surround salad with tomato wedges and lettuce. Garnish with mint sprigs.
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