Monday, January 11, 2010

need something easy, healthy, and . . .

It's going to be a long week for me at work, so I needed some lunches that were easy to prepare, healthy, and hopefully didn't require me to spend muchos bucks at the grocery store.

This one must be a hit, as I've already had a few people say to me "What is that? that looks so good!"

and all I had to buy was a cucumber.

Easy Bulgar salad
make this the night before you plan to eat it. Makes about 4 servings

1 1/2 cup uncooked bulgar
1 1/2 cup boiling water
one onion, sliced thin
2 tbsp oil
one cucumber, seeded and chopped
1/4 cup fresh chopped parsley (about half a bunch of parsley)
salt & pepper

1/3 cup olive oil
3-4 tbsp lemon juice
1 tbsp dried mint

pour boiling water over bulgar, let sit one hour. if there is any liquid in the bottom after an hour, drain it out. While the bulgar is softening, fry the onions. Fry the onion slices in some oil over medium heat, stirring occasionally. They will slowly darken, and you'll need to stir and flip them more often to keep them from burning. This will probably take about 20 minutes.

Toss Bulgar, fried onions, chopped cucumber and parsley, and season to taste with salt & pepper.

Make the dressing by blending the ingredients, then toss that with the salad. Depending on your bulgar and your preferences, you may want to add either a little more oil or a little more lemon juice. You want the bulgar to have enough oil that it isn't dry, but you don't want it swimming in oil either. And the lemon juice gives it that nice zing!

Refridgerate overnight and you'll have a lovely salad for the next day. This bulgar salad is great served with romaine lettuce, shredded carrots, in a pita, or on it's own.

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