Artichoke Salad

Ingredients

1 cup uncooked bulgur
1 teaspoon chicken-seasoned stock base
2 cups boiling water
2 jars (6 ounces each) marinated artichokes
3 green onions, sliced (tops included)
1 small green pepper, diced
12 pimento-stuffed olives, sliced
1/2 cup mayonnaise
1/4 teaspoon curry powder
lettuce cups

Preparation

Measure bulgur into bowl. Dissolve stock base in boiling water; pour over bulgur and allow to stand 1 hour, or until all liquid is absorbed. Drain artichokes, reserving marinade. Add the drained artichokes, green onion, green pepper and olive slices to bulgur. Blend mayonnaise and curry powder into reserved marinade until smooth; add to bulgur mixture and mix thoroughly. Chill several hours. Serve in lettuce cups.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.