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

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

Maureen Callahan
Recipe by Cooking Light May 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

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.

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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; cholesterol 0mg; iron 1mg; sodium 299mg; calcium 22mg.
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