A wholesome and flavorful salad of cooked bulgur wheat, green peas, crumbled feta and julienned Swiss cheese tossed in a lemon-dill vinaigrette.

Tabbouleh and Cheese Salad

2 cups warm water
1 cup bulgur wheat
1 (10-ounce) package frozen peas, thawed
1 cup (6 ounces) crumbled feta cheese
3/4 cup julienned Swiss or brick cheese
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon dried dill weed
1/4 teaspoon salt
Lettuce leaves, for serving
1 medium tomato, cut into thin wedges, for garnish

1. Pour the warm water over the bulgur in a medium mixing bowl. Let the bulgur stand for 1 hour. Drain the bulgur well, pressing out excess water.
2. Stir in the thawed peas and the cheeses. For the dressing, in a screw-top jar, combine the vegetable oil, lemon juice, dill weed, and salt; cover and shake well. Pour the dressing over the bulgur mixture; toss gently. Cover and chill in the refrigerator for at least 1 hour.
3. To pack for a picnic, spoon the salad into a lettuce-lined, airtight container; top with the tomato wedges.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.