This salad is a cook’s dream because it must be made the day before serving.
If you would rather eat it on the same day it is made, cook the cracked wheat
in boiling salted water for 2 minutes, then drain through a fine sieve.
Proceed with the recipe, but serve immediately without refrigerating.

Yield: 4 servings.Per serving: 129 calories, 6 g. total fat, 0.8 g saturated fat, 0 mg. cholesterol.

INGREDIENTS

  • 4 ounces cracked wheat
  • juice of 4 lemons
  • 1 1/2 tablespoons olive oil
  • 2 tomatoes, peeled cored, seeded, and diced
  • 1 red bell pepper, roasted, peeled, seeded, and diced
  • 1 green bell pepper, roasted, peeled, seeded, and diced
  • 1 small cucumber, peeled, seeded, and diced
  • 1 rib celery, diced
  • 1 bunch fresh flat-leaf parsley, chopped
  • 1 bunch fresh mint, chopped
  • salt and freshly ground black pepper

    DIRECTIONS

    In a large bowl, combine the cracked wheat, lemon juice, and oil. Mix well.
    Add the tomatoes, red peppers, green peppers, cucumbers, celery, scallions,
    parsley, and mint. Season with the salt and black pepper. Toss well to
    combine.


    Cover and refrigerate for at least 8 hours, or until the wheat has softened.