Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This version takes liberties with the classic Mediterranean salad. Olive oil, tomatoes, and cucumber have been replaced with walnut oil, cranberries, and walnuts.

Recipe by Cooking Light May 2004


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

6 servings (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.


Nutrition Facts

164 calories; calories from fat 30%; fat 5.4g; saturated fat 0.5g; mono fat 1.1g; poly fat 3.5g; protein 3.5g; carbohydrates 27g; fiber 5.6g; iron 1mg; sodium 299mg; calcium 22mg.