1. Combine water and salt in a 3qt saucepan, bring to boil. Stir in bulgar and reduce heat, cover and simmer for 10 minutes. 2. Prepare Mustard Dressing. Add drained marinade from the artichokes to the dressing, mixing well. Dicer artichokes and set aside. 3. Turn cooked bulgar into a large bowl, add dressing, stir gently. 4. If serving hot: stir in artichokes, carrots, celery, green pepper, onions and parsley. Arrange lettuce on a serving platter and mound the bulgar mixture on top. Surround with eggs. Sprinkle with cheese and garnish with the olives. 5. For a cold salad: After adding the dressing, stir in the vegetables. Cover and refrigerate for 2 hours before serving or until the following day. Mound bulgar salad on lettuce leaves and garnish as above. ---------------------------------------------------------------------------
Nutrition
Ingredients
