Lentil Bulgar Salad #recipe #vegetarian #potluck

This is perfect to bring to a potluck and keeps for a few hours. This makes for a light summer time meal.

1 can lentils (rinsed)	1 cup dry bulgar wheat
1 cup boiling water	1/4 cup olive oil
1/4 cup lemon juice	2 medium cloves garlic, crushed
1 tsp. salt	1/2 tsp. oregano
2 tbs. freshly minced mint (or 2 tsp. dried mint)	2-3 tbs. freshly minced dill ( or 2-3 tsp. dried dill)
fresh black pepper, to taste	1/4 cup packed freshly minced parsley
1/3 cup finely minced red onion	1 bell pepper (any colour), diced
1 celery stalk, finely chopped	1/2 cup crumbled feta cheese
1 tomato, diced	1/2 cup chopped toasted walnuts

Method:

1. Place bulgar in a small bowl. Add boiling water, cover with a plate, and let stand for 10-15 minutes while getting the other ingredients ready.
2. Add everything together except tomato chunks and walnuts. Mix gently but thoroughly. Cover tightly and refrigerate.
3. Just before serving, top with tomatoes and walnuts.

**This item is great to bring for a potluck!

Tomato Topped Cheese & Been Dip #recipe

I love serving this when I have company... they will devour it in minutes!

1 19oz can chickpeas	1 1/2 cups 3-cheese casseroles shredded cheese, divided
125g (1/2 package) cream cheese, softened	1/2 cup sour cream
1/4 tsp cayenne pepper	2 green onions
1/2 cup chopped tomatos

Method:

Preheat oven to 350*F.
Place chickpeas, 1 cup cheese, cream cheese, sour cream, and cayenne pepper in blender. Blend until smooth. Stir in green onions.
Spread into a 9" pie plate.
Bake 20 minutes or until golden brown.
Top with remaining 1/2 cup cheese and tomato. Serve with crackers, pita or chips.
Best served hot.

Recipe tested and is perfect for company!