Serves: 8
Total Calories: 87

1 cup bulgur wheat
2 cups boiling water
1 large tomato, chopped
1/2 cup minced fresh parsley
1/4 cup chopped scallion
1 tablespoon chopped fresh mint leaves
1/4 cup fresh lemon juice
dash salt and pepper
1 tablespoon olive oil
1 teaspoon ground cumin
1 head butter lettuce (small)
1 lemon, cut into wedges

1. In a small bowl, combine the wheat with the boiling water and let stand at room temperature for at least 1 hour, until the wheat has absorbed the water. The wheat will expand and should yield about 2 cups of rehydrated wheat.

2. Combine the tomato, parsley, scallions, and mint with the wheat and toss well. Combine the dressing ingredients and pour over the wheat salad. Cover and refrigerate overnight or for at least 2-3 hours.

3. To serve, place lettuce leaves on individual plates and spoon salad over lettuce leaves. Garnish with lemon wedges.

EXCHANGES
1 Starch
1 Vegetable

NUTRITION FACTS
Calories 104
Calories from Fat 19
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 29 milligrams
Total Carbohydrate 20 grams
Dietary Fiber 1 gram
Sugars 7 grams
Protein 3 grams

Nutritional Facts:

Serves: 8
Total Calories: 87
Calories from Fat: 16

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