ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cracked Wheat Salad with Nectarines, Parsley, and Pistachios

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 6 servings (serving size: about 3/4 cup)
Great with grilled chicken, lamb, or salmon, this side-dish salad also packs well for a picnic. Almost any fruit would work well in place of nectarines--try apricots, peaches, or figs.

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1 1/2 cups thinly sliced nectarines (about 3)
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped pistachios

Nutrition Information

  • calories 188
  • fat 9 g
  • satfat 1.2 g
  • monofat 5.9 g
  • polyfat 1.4 g
  • protein 4.2 g
  • carbohydrate 24.7 g
  • fiber 5.7 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 307 mg
  • calcium 29 mg

How to Make It

  1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour. Stir in nectarines and remaining ingredients except nuts; toss well. Sprinkle with nuts.