Mediterranean Salad

Rating: None

Ingredients

• ½ pound Bulgar
• 3 tablespoons Lemon Juice
• ½ cup Sun Dried Tomatoes
• 2 Tbsp Olive Oil
• ¼ teaspoon Salt, to taste
• ½ teaspoon Black Pepper, to taste
• ½ cup Kalamata Olives, pitted
• 15 oz Garbanzo Beans
• 2 tablespoons Fresh Mint, roughly chopped
• 2 tablespoons Parsley, roughly chopped
• 1 bag Baby Spinach

Preparation steps

1. Cook bulgar until al dente
2. In a large bowl, whisk lemon juice with reserved oil from sun-dried tomatoes, salt and pepper
3. Add sun-dried tomatoes, olives, garbanzo beans, mint and parsley
4. Refrigerate for 1 hour for flavors to meld
5. Stir in baby spinach before serving

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