• 1 Rating

This healthy salad features grains, vegetables, and a touch of fruit.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.

Instructions Checklist
  • In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.

Nutrition Facts

217 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 3 mg cholesterol; 288 mg sodium. 168 mg potassium; 31 g carbohydrates; 4 g fiber; 2 g sugar; 5 g protein; 1701 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0