1. In a medium saucepan combine water and bulgur. 2. Bring to a boil; reduce heat. 3. Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored. 4. Let cool. 5. In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint. 6. For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt. 7. Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing. 8. Line a platter with Romaine leaves. 9. Spoon salad on to platter. 10. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
