ADVOCATE-TESTED RECIPE

Naz’ Chopped Salad

Serves 8. Recipe is from Naz Butcher, who says, “If you don’t like parsley, the salad is just as delicious without it. But, the fresh mint ‘makes’ this salad, so don’t omit it.”

Dressing:

1/4 cup olive oil

1/4 cup freshly squeezed lemon juice

Salt and pepper, to taste

1 clove garlic, crushed

Salad Ingredients:

2 large cucumbers or 1 English cucumber, peeled, halved lengthwise, seeded and cut into ¼-inch dice

3 medium tomatoes, seeded and cut into 1?3-inch dice

1 large red or yellow bell pepper, cut into ¼-inch dice

2 to 3 large carrots, peeled, quartered lengthwise, and cut into ¼-inch pieces

½ cup finely chopped red onion, optional

1 (14-oz.) can chickpeas, drained and rinsed

1/2 cup (dry) medium, brown bulgur wheat, prepared according to package instructions, optional

¼ to 1/2 cup feta cheese

1/4 cup chopped fresh parsley

½ cup chopped fresh mint

Salt and pepper to taste

1. Put dressing ingredients in a jar with a tight-fitting lid. Shake to mix well and set aside at room temperature while you make salad.

2. Taste the dressing, if it’s too lemony for your taste, add some more olive oil, or vice versa.

3. Put all salad ingredients, except the parsley, mint and salt and pepper, in a large bowl.

4. Shake dressing again to mix well; pour dressing over salad and mix well. Stir in parsley and mint and season to taste. Refrigerate leftovers.