Minty Bulgur Wheat and Peach Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Jicama adds crunch to this salad. You can add toasted pecans or almonds for even more texture. Make the salad up to one day ahead, and serve with grilled chicken or pork.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 162
Fat 5.7 g
Satfat 0.8 g
Monofat 3.7 g
Polyfat 0.7 g
Protein 3.3 g
Carbohydrate 27.6 g
Fiber 6.6 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 156 mg
Calcium 34 mg

Ingredients

2 cups boiling water
1 cup uncooked bulgur wheat
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups diced, peeled peach (about 2 medium)
2 cups diced, peeled jicama
1 cup finely chopped fresh mint

Preparation

1. Combine boiling water and bulgur in a large bowl; let stand 1 hour or until water is absorbed. Combine juices and next 4 ingredients (through pepper), stirring well with a whisk. Add peach, jicama, and mint to bulgur; toss to combine. Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.

Note:

Amy Riolo,

July 2009