Minty Bulgur Wheat and Peach Salad

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.

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

Ingredients

• 2  cups  boiling water
• 1  cup  uncooked bulgur wheat
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  fresh lime juice
• 2  tablespoons  extra-virgin olive oil
• 1  tablespoon  honey
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  cups  diced, peeled peach (about 2 medium)
• 2  cups  diced, peeled jicama
• 1  cup  finely chopped fresh mint

Preparation

1. 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.

Nutritional Information

Calories:

162

Fat:

5.7g (sat 0.8g,mono 3.7g,poly 0.7g)

Protein:

3.3g

Carbohydrate:

27.6g

Fiber:

6.6g

Cholesterol:

0.0mg

Iron:

2.2mg

Sodium:

156mg

Calcium:

34mg