Ingredients
- 1 cup bulgur
1 cup boiling water
2 large tomatoes, diced (2.5-3 cups)
1 cup finely chopped parsley, firmly packed
1 large garlic clove, chopped
4 green onions, white and green parts chopped
1 small sweet onion, chopped
1 cucumber, peeled and diced
1/4 cup chopped fresh mint
zest of 1-2 lemons
1/2 cup fresh lemon juice
1/4 cup balsamic vinegar
arugula, spinach or romaine lettuce
Description
This Is From Dr. Esselstyn's Wife, Ann, Who Added A Bunch Of Oil-free Vegan Recipes To The Back Of His Book About Preventing/reversing Heart Disease.
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