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Whole Grain, Feta, and Olive Salad

Photo: Thomas J. Story; Styling: Karen Shinto
Yield Serves 4
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.

Ingredients

  • 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

Nutrition Information

  • calories 486
  • 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

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per serving.