Makes: 8 servings at 61o each.Prep: 30 minutes. Stand: 1 hour. Chill: 1 hour.
1. Mix together the bulgur with enough warm water to cover it in a medium-size bowl; stir. Drain the bulgur in a fine-mesh sieve. Repeat the rinsing and draining again. Return the bulgur to the bowl. Cover with warm water. Let soak for 1 hour.
2. In another large bowl, mix together the lemon juice and apple; gently toss to coat the apple pieces evenly with the lemon juice. Add the chopped cucumber, chopped green pepper, chopped walnuts, chopped cashews, tomato, scallions, parsley, mint, olive oil, salt and pepper; gently stir to mix well.
3. Drain the bulgur, gently squeezing out the excess water. Add to apple mixture in bowl; stir to combine well, without mashing the apple pieces. Cover the bowl and refrigerate for at least 1 hour or until thoroughly chilled.
4. Arrange the Romaine lettuce leaves on a platter or individual plates. Spoon the bulgur salad over the Romaine leaves. Garnish with mint sprigs and walnuts if desired.