2 c. water
1 bouillon cube
1/2 tsp. salt
1 c. bulgur wheat
Artichoke hearts (about 6 oz.), cut in halves
1 carrot, shredded
1 stalk celery, sliced
1 green pepper, chopped finely
2 green onions, chopped
1/2 c. chopped parsley
2 med. tomatoes, chopped
1/4 c. pitted black olives

In a 3 quart pan, bring water, salt and bouillon cube to a boil. Stir in bulgur, reduce heat, cover and simmer for 15 minutes. When cool, mix with vegetables and dressing. Serves 8.

MUSTARD DRESSING:

4 tbsp. oil
1 tsp. basil
1/2 tsp. pepper
1 tbsp. Dijon mustard
4 tbsp. lemon juice
1 tsp. oregano
1/2 tsp. garlic

Mix together in jar, cover, and shake well.