Warm Winter Walnut Salad

Recipe by California Walnut Board

Ingredients

2cups water; 1cup bulgar (cracked wheat) or long-grain white rice; 1teaspoon salt; 1pound bag mixed frozen vegetables such as a mixture of broccoli, corn and red peppers; 3tablespoons lemon juice; 1/2cup chopped California walnuts; 1/2cup chopped green onions; 3tablespoons chopped fresh parsley or chives; 1/4teaspoon freshly ground pepper; 4cups shredded iceberg lettuce (half a head)
Dressing: 1cup nonfat yogurt; 1tablespoon lemon juice; 1tablespoon chopped fresh parsley or chives

In a large saucepan, bring the water and salt to a boil over high heat. Add the bulgur, or rice, and the vegetables and stir to combine. When the mixture returns to a boil, reduce the heat to low, then cover the pan and simmer 15 minutes. Set aside off heat, still covered, for 5 minutes.
Using a fork, scrape the mixture into a large bowl. Add the lemon juice, walnuts, onions and parsley and combine by stirring and tossing with a fork. Season with pepper to taste. Spread the lettuce around the rim of a large platter.
To make the dressing, in a small bowl stir together the yogurt, lemon juice and parsley.
Mound the salad in the center of the lettuce and spoon some of the dressing over the salad. Pass the remaining dressing at the table.