1 cup vegetable broth
3/4 tsp salt
1 cup bulgur
4 Tbs extra virgin olive oil
4 Tbs lemon juice
1 tsp dry basil
1 tsp oregano
1/2 tsp pepper
1 garlic clove, minced
1 Tbs dijon mustard
1 jar (6 oz) marinated artichoke hearts
1 large carrot, shredded
2 stalks celery, thinly sliced
1 green bell pepper, diced
2 scallions (including tops), thinly sliced
1/2 cup chopped parsley
3 hard-cooked eggs, quartered
2 medium-sized tomatoes, cut in wedges
1/2 cup shredded Cheddar
1 can (2.25 oz) sliced black olives
1) In a 3-qt pan, bring water, broth and salt to boiling. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes.
2) Meanwhile, prepare dressing: In a bowl, combine olive oil, lemon juice, basil, oregano, pepper, garlic and dijon mustard. Drain marinade from artichokes into dressing, mixing it well. Dice artichokes and set aside.
3) Turn hot cooked bulgur into a bowl, add dressing, and stir gently. Let stand until cool. Stir in artichokes, carrot, celery, bell pepper, eggs, tomatoes, olives, scallions and parsley.
4) Cover and refrigerate for 2 hours or until next day. Can be served over bed of lettuce, or as is. Sprinkle with cheese.
Review: This was supposed to be made for Friday night, but I didn't read ahead or plan for the refrigerating part. So, it was made last night, but eaten for lunch today. Mike thought it tasted a lot like tabouleh, but this had a creamier taste. I loved it and will definitely keep it in mind for pot luck dinners. I always seem to be lacking cold dish recipes and never have a great way of warming food for work-lunch-pot lucks.
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