1 1/2 c. bulgur (cracker wheat)
6 c. boiling water
2 plum tomatoes, diced
2 green onions, chopped
1 cucumber, peeled, seeded and diced
1 c. diced yellow or green pepper
1 c. thinly sliced radish
1/2 c. chopped cilantro; optional
1/4 c. fresh lime juice
2 tsp. minced jalapeno chili; optional for children
1 tsp. minced garlic or garlic powder
3/4 tsp. salt; optional
1/2 tsp. pepper
1/3 c. olives oil

Cover bulgur with boiling water in large bowl. Let stand 1 hour. Drain in colander and shake well until dry. Return to bowl and stir in vegetables and cilantro.

Whish lime juice, jalapeno, garlic, salt, and pepper in bowl. Gradually whisk in oil. Pour dressing over salad and toss well to coat. Serve at once or chilled. Makes 8 servings. Can be served on top of a green salad for almost a whole lunch or served in pita bread as a sandwich.