Cracked Wheat Salad with Nectarines, Parsley, and Pistachios

Photo: Gentl & Hyers; Styling: Kendra Smoot

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.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.2g
  • Carbohydrate: 24.7g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 307mg
  • Calcium: 29mg

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

Preparation

  1. 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.
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