Serves: 4
Total Calories: 126

3/4 cup bulgur wheat cracked
1 1/2 cups water
1 1/2 teaspoons chicken bouillon
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cucumber peeled and diced
1 tomato medium, chopped (about 1 cup)
1/3 cup green onion finely chopped, including some green
1/3 cup carrot shredded
1/4 cup parsley finely chopped
2 teaspoons fresh mint dried leaves, crushed (optional)
lettuce leaves
1 (7-ounce) can tuna solid white packed in water, drained
1/2 cup plain yogurt

Place bulgur in a large bowl. In a small saucepan over medium heat, bring water and bouillon granules to a boil. Pour over bulgur. Stir and let stand for 1 hour. Drain well and discard liquid,
Add lemon juice, salt and pepper. Mix well. Add cucumber, tomato, green onions, carrot, parsley and mint, stirring until well blended. Cover and chill at least 1 hour or overnight.

Just before serving, fluff salad with a fork. For each serving, mound one-fourth of the mixture on lettuce leaves. Top with one-fourth of the tuna and 2 tablespoons of the yogurt.

Nutritional Facts:

Serves: 4
Total Calories: 126
Calories from Fat: 3

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise