16 oz. pkg. bulgur wheat
1 c. raspberry vinegar
3/4 c. olive oil
1/4 c. chopped fresh mint leaves
Chopped vegetables such as cucumber, carrots, tomatoes, onion

Cook bulgur according to package directions; cool. In small bowl, combine vinegar, oil and 1/4 cup chopped mint. Pour over chopped vegetables of your choice. Add bulgur; stir to mix well. Cover; refrigerate overnight.