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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.3g
  • Carbohydrate: 27.6g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 156mg
  • Calcium: 34mg

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. 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.
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Minty Bulgur Wheat and Peach Salad Recipe at a Glance
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