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Bulgur Salad with Tomatoes & Lamb
This is a take on tabbouleh, a popular, grain-based Middle Eastern salad, but goes it one better with a twist of balsamic vinegar, pine nuts and an unconventional herbal blend. The Summer Blend used here can be in either its fresh or dried form. If using fresh, you'll need 1/2 cup. --Kris Wetherbee

Total time: 50 minutes.
Hands-on time: 30 minutes.

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Ingredients:
TOMATO-HERB DRESSING
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup dried or 1/2 cup fresh   Summer Herb Blend 
2 cups diced plum tomatoes (about 3 large)

BULGUR SALAD
1 cup chicken broth
1 cup water
Salt
1-1/2 cups bulgur (or cracked wheat)
1 tablespoon extra-virgin olive oil
1-1/4 pounds boneless stew lamb (leg or loin), cut into 1/2-inch cubes
2 cloves garlic, minced
2 teaspoons lemon juice
1 cucumber, peeled, seeded and diced
1/4 cup chopped kalamata olives
Pepper
1/3 cup pine nuts, toasted
1. Make the tomato-herb dressing: In a medium bowl, whisk together the vinegar, oil, garlic, sugar and salt. Whisk in the Summer Blend. Stir in the tomatoes. Set aside to allow the flavors to develop.
2. Make the bulgur: In a medium saucepan, combine the broth, water and 1/4 teaspoon salt. Bring to a boil. Remove from the heat, stir in the bulgur, cover and let stand until the liquid is absorbed, about 30 minutes.
3. Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the lamb and cook, stirring, until browned all over but not cooked through, 3 to 5 minutes.
4. Add the garlic and sprinkle with the lemon juice. Cook, stirring, until the lamb is cooked through, 2 to 3 minutes. Remove from the heat.
5. Transfer the bulgur to a large serving bowl. Add the cucumber, olives and lamb (and any juices from the skillet). Pour the dressing on top and toss gently to combine. Season with salt and pepper to taste. Let stand for at least 10 minutes before serving. Sprinkle with the pine nuts.

Makes 6 servings
Each serving has: 533 calories, 35 g fat (11 g saturated), 23 g protein, 34 g carbohydrates (7.9 g fiber), 68 mg cholesterol, 381 mg sodium. Good source of: niacin, vitamin B12, magnesium, selenium, zinc.
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