Photo: Thomas J. Story; Styling: Karen Shinto
Time: 30 minutes. Sunset reader Sarah Breeze loads up bulgur with a colorful assortment of fresh, crunchy vegetables and salty goodies. She created the salad for a sack lunch, but it makes an easy warm-weather side dish for dinner too.
Caloriesfromfat 63 %
Protein 13 g
Fat 34 g
Satfat 7.9 g
Carbohydrate 38 g
Fiber 9.4 g
Sodium 620 mg
Cholesterol 25 mg
1 cup medium bulgur wheat
1 cup shredded carrot
1 cup thinly sliced fennel
1/2 cup Niçoise or kalamata olives, pitted
1/2 cup roasted, salted pistachios
4 ounces feta cheese, crumbled
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 cup chopped flat-leaf parsley
Place bulgur in a medium bowl and add 2 1/2 cups boiling water. Let sit until tender, 15 to 20 minutes. Pour off any remaining water. Add rest of ingredients, stirring to combine.
Note: Nutritional analysis is per serving.