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Bulgur and Asparagus Salad

Makes 4 servings


1.5 dl. uncooked bulgur wheat

5 dl. sliced asparagus

1 ¼ dl. frozen peas, thawed

½ red onion, finely chopped

1.5 dl. chopped fresh Italian parsley

3 tablespoons lemon juice

1 tablespoon olive oil

1/8 teaspoon salt



Prepare bulgur according to the package. Drain well. Steam asparagus 3 or 4 minutes until bright green in color and crispy tender. Rinse under cold water to cool. Blot dry with paper towels. Combine the bulgur, asparagus, peas, onions and parsley. Wisk the lemon juice, olive oil and salt. Pour over salad and toss gently.

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