1 3/4 c. Old World bulgur wheat
7 c. boiling water
1 tbsp. dehydrated mint leaves
1/2 c. green onion, minced
2 lg. tomatoes, seeded and chopped
1/3 c. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1 c. mayonnaise
Romaine lettuce leaves

Put bulgur wheat in bowl and add boiling water. Cover and let stand for 2-3 hours, until wheat has expanded and is light and fluffy. Drain off excess water. Transfer the sieve and shake until dry. Return to bowl and mix in the remaining ingredients. Cover and chill well. To serve, mound tabbouleh in center of large platter and surround with greens. Use romaine leaves as scoops. Serves 10.

This is an interesting, healthy alternative to pasta salad. The exceptionally high nutritional values of wheat are retained in bulgur, and the mayonnaise can be replaced with a low-fat, low-cholesterol brand.