Serves: 4
Total Calories: 126

3/4 cup bulgur wheat cracked
1 1/2 cups water
1 1/2 teaspoons chicken bouillon
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cucumber peeled and diced
1 tomato medium, diced
1/3 cup green onion finely chopped, including some green
1/3 cup carrot shredded
1/4 cup parsley finely chopped
2 teaspoons fresh mint dried leaves, crushed (optional)
lettuce leaves
1 (7-ounce) can tuna solid white packed in water, drained
1/2 cup plain yogurt

Place bulgur in a large bowl. In a small saucepan over medium heat, bring water and bouillon granules to a boil. Pour over bulgur. Stir and let stand for 1 hour. Drain well and discard liquid.

Add lemon juice, salt and pepper. Mix well. Add cucumber, tomato, green onions, carrot, parsley and mint, stirring until well blended. Cover and chill at least 1 hour or overnight.

Just before serving, fluff salad with a fork. For each serving, mound one-fourth of the mixture on lettuce leaves. Top with one-fourth of the tuna and 2 tablespoons of the yogurt.

Nutritional Facts:

Serves: 4
Total Calories: 126
Calories from Fat: 3

More Recipes from the Slender Feast Cookbook:
Bacon And Onion Dressing
Cucumber-Yogurt Salad
Fiesta Chef's Salad
International Chicken Salad
Light Potato Salad
Main Dish Taboili
Mediterranean Dressing
Pasta-Crab Salad
Romano Dinner Salad
Shrimp Remoulade Salad