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Check out Linda's Salads and Salad Dressing.

Don't forget to check out my Poached Chicken Breasts with Blackberry Cabernet Sauce dinner menu which includes this great Tabbouleh Salad.
 

1 cup finely ground bulgur wheat*
2 cups water
1 tablespoon extra-virgin olive oil
1/2 cup Mediterranean-style olives, pitted and halved
1/2 cup chopped fresh parsley
2 or 3 fresh basil leaves, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped toasted pecans or walnuts
2 tablespoons minced green onion
Juice of 1 lemon (about 2 tablespoons)
Salt and freshly ground black pepper to taste
Romaine lettuce leaves

* Bulgur wheat is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, and cracked into particles. It is similar to cracked wheat, and is used like couscous and rice.

Put bulgur wheat in a deep bowl. Bring water to a boil, pour it over the bulgur and let bulgur stand 1 hour. Drain bulgur well and return it to the bowl. Add olive oil, olives, parsley, basil, red pepper, pecans or walnuts, onion, lemon juice, salt, and pepper; mix lightly. Cover and refrigerate 2 to 3 hours or overnight.

To serve, spoon onto a lettuce-lined platter or on individual serving plates.

Makes 6 servings.