Salad: Bulgur and VeggiesSubmitted by: CLRICHM
Grains: Bulgur, Bob's Red Mill (dry), 1 cup
Soup: Not Chick'n Bouillon, 4.5 gram(s)
Fennel, 1 bulb
Zucchini, baby, 1 medium
Carrots, raw, 3 medium
Sun Dried Tomatoes, 5 pieces
Garlic, 3 cloves
Olive Oil, 1 tbsp
Beans: Joan of Arc Dark Red Kidney Beans, 1 can
Vegetables: Artichoke Hearts, quartered, 1 can
Chop (non-canned) vegetables; saute in olive oil. Season as desired.
Add cooked and canned vegetables to bulgur and chill.
Number of Servings: 6
Recipe submitted by SparkPeople user CLRICHM.