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.

Amy Riolo
Recipe by Cooking Light

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

162 calories; fat 5.7g; saturated fat 0.8g; mono fat 3.7g; poly fat 0.7g; protein 3.3g; carbohydrates 27.6g; fiber 6.6g; cholesterolmg; iron 2.2mg; sodium 156mg; calcium 34mg.