Tomato, Bulgur And Shrimp Salad

Recipe Ingredients

1 1/2 cups	355ml	Water - plus
2 tablespoons	30ml	Water
3/4 cup	177ml	Bulgur (cracked wheat)
2 tablespoons	30ml	Olive oil (preferably extra-virgin)
2 tablespoons	30ml	Fresh lemon juice
1 1/2 teaspoons	7.5ml	Minced garlic
9 oz	255g	Cooked shelled shrimp - diced (abt 2 cups)
1 1/4 lbs	567g / 20oz	Tomatoes - cut 1" pieces
1 cup	146g / 5.1oz	Diced seeded peeled cucumber
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 cup	73g / 2.6oz	Chopped fresh basil
1/4 cup	36g / 1.3oz	Chopped fresh mint
2 tablespoons	30ml	Chopped fresh dill
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.

Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

This recipe yields 4 servings.

Per Serving: calories, 284; total fat, 9g; saturated fat, 1g; cholesterol, 97mg.

Source:
Bon Appetit, August 1997

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