Tabbouleh and Wisconsin Cheese Salad
- 2 cups warm water
- 1 cup bulgur wheat
- 1 (10-ounce) package frozen peas, thawed
- 1 cup (6 ounces) crumbled feta cheese
- ¾ cup julienned Swiss or brick cheese
- ¼ cup vegetable oil
- 2 tablespoons lemon juice
- ½ teaspoon dried dill
- ¼ teaspoon salt
- Lettuce leaves
- 1 medium tomato, cut into thin wedges
Instructions:
It's a great meal for a hot summer day. The longer it sits the better it tastes.
- Pour the warm water over the bulgur in a medium mixing bowl. Let the bulgur stand for 1 hour. Drain the bulgur well, pressing out excess water.
- Stir in the thawed peas and the cheeses. For the dressing, in a screw-top jar, combine the vegetable oil, lemon juice, dill, and salt; cover and shake well. Pour the dressing over the bulgur mixture; toss gently. Cover and chill in the refrigerator for at least 1 hour.
- To pack for a picnic, spoon the salad into a lettuce-lined, airtight container; top with the tomato wedges.