Cranberry Walnut Tabbouleh

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

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

Ingredients

• 1  cup  bulgur wheat
• 1/2  cup  chopped dried cranberries
• 1  cup  boiling water
• 1/2  cup  chopped fresh parsley
• 1/4  cup  minced red onion
• 1/4  cup  fresh lemon juice
• 2  tablespoons  chopped walnuts, toasted
• 2  tablespoons  chopped fresh mint
• 1 1/2  tablespoons  walnut oil
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

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.

Nutritional Information

Calories:

164 (30% from fat)

Fat:

5.4g (sat 0.5g,mono 1.1g,poly 3.5g)

Protein:

3.5g

Carbohydrate:

27g

Fiber:

5.6g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

299mg

Calcium:

22mg