California Walnuts. Developed by Diana Torrey/Torrey Food Communications.
  • 2cups water
  • 1cup bulgur (cracked wheat) or long-grain white rice
  • 1teaspoon salt
  • 11-pound bag mixed frozen vegetables such as broccoli, corn and red peppers
  • 2tablespoons lemon juice
  • 1/2cup chopped California walnuts
  • 1/2cup chopped green onions
  • 3tablespoons chopped fresh parsley or chives
  • freshly ground pepper
  • 4cups shredded iceberg lettuce (half a head)
  • 1cup nonfat yogurt
  • 1tablespoon lemon juice
  • 1tablespoon chopped fresh parsley or chives
  1. In a large saucepan, bring the water and salt to a boil over high heat. Add the bulgur or rice and vegetables and stir to combine. When the mixture returns to a boil, reduce the heat to low, then cover the pan and simmer for 15 minutes. Set aside off heat, still covered, for 5 minutes.
  2. Using a fork, scrape the mixture into a large bowl. Add the lemon juice, walnuts, onions and parsley and combine by stirring and tossing with a fork. Season with pepper to taste. Spread the lettuce around the rim of a large platter.
  3. To make the dressing, stir together the yogurt, lemon juice and parsley in a small bowl.
  4. Mound the salad in the center of the lettuce and spoon some of the dressing over the salad. Pass the remaining dressing at the table.