There is salt in here TWICE! You know what to do.

* Exported from MasterCook *

Bulgur Pecan Salad

Recipe By :adapted by Carol Peterson
Serving Size : 2 Preparation Time :0:30
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup bulgur -- medium or coarse
1 teaspoon salt
2 cups boiling water
1/2 cup pecan halves
2 small Roma tomatoes -- seeded and chopped
1/4 cucumber, English
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon cinnamon
1/2 teaspoon cumin powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper -- freshly ground
1/2 teaspoon salt
2 tablespoons fresh dill weed -- chopped
2 cups lettuce leaves -- torn

In a medium bowl combine bulgur, 1 teaspoon salt, and water. Let
bulgur soak, uncovered, until softened, 20 to 25 minutes.

While bulgur is soaking, in a dry small heavy skillet toast pecans
over moderately low heat, shaking skillet frequently, until a shade
darker, 4 to 5 minutes. Cool pecans and chop. Seed tomato and chop.
Chop cucumber.

In a small bowl whisk together oil, lemon juice, honey, spices,
pepper, and remaining 1/2 teaspoon salt, until emulsified. Drain
bulgur in a sieve and press out any excess water. Return to bowl and
add tomatoes, cucumber, pecans, and dill. Drizzle with dressing and
toss well. Divide greens between 2 plates and top with bulgur mixture.
Source:
"Gourmet's Quick Kitchen"
Copyright:
"August 1999"

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