2 c. warm water 1 c. bulgur wheat 1 (10-oz.) package frozen peas, thawed 1 c. (6-oz.) crumbled feta cheese 3/4 c. julienned Wisconsin Baby Swiss cheese or Brick Cheese 1/4 c. vegetable oil 2 Tbsp. lemon juice 1/2 tsp. dried dill weed 1/4 tsp. salt Lettuce leaves, for serving 1 medium tomato, cut into thin wedges, for serving
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. 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. To pack for a picnic, spoon the salad into a lettuce-lined, airtight container; top with the tomato wedges.