1 cup bulgur (cracked wheat) or long-grain white rice
1 teaspoon salt
1 pound broccoli, cut into 1/2-inch pieces
3 tablespoons lemon juice
1/2 cup chopped California walnuts
1/2 cup chopped green onions
3 tablespoons chopped fresh parsley or chives
Freshly ground pepper
4 cups shredded romaine lettuce
1 cup sweet potatoes, cut into 1/2-inch squares (optional)
1/2 cup red bell peppers, julienned (optional)
for the Dressing:
1 cup nonfat yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley or chives
PREPARATION
In a large saucepan, bring the water and salt to a boil over high heat. Add the bulgur, or rice, and the vegetables and stir to combine. When the mixture returns to a boil, reduce the heat to low, then cover the pan and simmer 15 minutes. Set aside off heat, still covered, for 5 minutes.
Using a fork, scrape the mixture into a large bowl. Add the lemon juice, walnuts, onions and parsley and combine by stirring and tossing with a fork. Season with pepper to taste. Spread the lettuce around the rim of a large platter.
To make the dressing, in a small bowl stir together the yogurt, lemon juice and parsley.
Mound the salad in the center of the lettuce and spoon some of the dressing over the salad. Pass the remaining dressing at the table.
