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Almond Tabboulehsalads, ethnic 2/3 cup chopped natural almonds 1 cup bulgur(cracked wheat) 1 cup quartered cherry tomatoes 1 or a 1/2 c raisins 2/3 cup sliced green onions 1/2 cup lightly packed chopped 1 parsley 2 tablespoon chopped fresh mint 1/3 cup lime or lemon juice 1/4 cup almond or other polyunsaturd 1 oil 1/4 teaspoon pepper Spread almonds in a shallow pan. Toast in a moderate oven (350F) 10 minutes, or until lightly browned, stirring once or twice while toasting; cool. Place bulgur in large bowl. Pour boiling water over to just cover. Let stand until water is absorbed. Add cherry tomatoes or raisins, green onions,parsley, mint, lime or lemon juice, oil and pepper. Toss until mixed. Cover and chill. I thought this was a really nice twist, but then I love almonds. Have a great day, great lady!! Hugs, Pam
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