Bulgur Zucchini Salad

This salad is so easy to put together, and may be made ahead of time. It can serve as a side salad for a dinner of soup and bread, or as a light main course for lunch when sprinkled with sunflower seeds or chopped nuts.

Makes about 6-8 cups.

Ingredients:

• 4 c cooked medium bulgur wheat, chilled
• 4 small zucchinis, chopped
• 2 Tbsp extra virgin olive oil (divided use)
• 1/2 head of garlic, sliced
• 1/2 tsp cracked black pepper
• 1 Tbsp lemon juice
• salt, if desired

Directions:

1. Place the bulgur and zucchinis in a large bowl.
2. In a medium skillet over medium low heat, warm one tablespoon of the olive oil. Add garlic and sauté until lightly browned and crunchy. Remove from heat and add to the bulgur/zucchini mixture.
3. Add the remaining tablespoon of olive oil, the pepper, lemon juice, and salt if desired (I like it without salt.)
4. Toss, cover, and chill until served. This salad will keep in the refrigerator for 2-3 days.