Mushroom Bulgur Salad

  • 3 cups cooked #3 coarse bulgur
  • 1/4 tsp. salt
  • 1/4 cup salad oil
  • 1/8 tsp. pepper
  • 1/4 cup white wine vinegar
  • 1/4 lb. thinly sliced mushrooms
  • 1 clove garlic (pressed)
  • 1 cup pitted ripe olives
  • 1 tbsp. Dijon mustard
  • 1/4 cup chopped green onion
  • 1 1/2 tsp. oregano leaves
  • 1 green pepper (sliced into rings)
  1. In a small bowl, combine salad oil, white wine vinegar, garlic, Dijon mustard, oregano leaves, salt , and pepper, set aside. In a salad bowl, mix together cooked bulgur, dressing, mushrooms, and olives. Cover and refrigerate at least 1 hour or overnight. Bulgur cooking directions:: in large saucepan bring 4 1/2 cups of water to boil. Stir in bulgur, reduce heat to medium and cook, covered, for 10 minutes. Stirring occasionally.