Broccoli, Walnut and Bulgur Salad

Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan

This very healthy salad is our own version of tabbouleh (or tabbouli), a Middle Eastern dish made of bulgur and fresh herbs. Good, all-natural versions of fresh tabbouleh are available in the refrigerated sections of most supermarkets. (Look for it next to the hummus.) We've added some finely chopped broccoli to replace some of the traditional parsley, which many Americans find a little overpowering, and chopped walnuts for extra crunch and nutrition.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: No Cooking Required
Number of Servings: Single
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Kids can help make it
Make Ahead
Vegetarian
Nutrition Content: High Fiber
Meal Type: Breakfast & Brunch
Lunch
Snack
Salads & Dressings

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Ingredients

1 cup Bulgur (preferably fine grind)
2 tbsp Freshly squeezed lemon juice
2 tbsp Extra virgin olive oil
2 tbsp Fresh parsley, chopped
2 tbsp Fresh mint, chopped (optional)
1 Green onion (scallion) finely chopped
1 cup Broccoli, cooked and finely chopped
1/4 cup Walnuts, chopped
2 Firm tomatoes, preferably organic, chopped
1/4 tsp Salt
1/4 tsp Black pepper

Preparation

1. Cover the bulgur with cold water and soak for 20 minutes. Drain well and squeeze out all the moisture you can with your hands.

2. Put the bulgur in a clean, dry bowl and add in all the other ingredients. Mix well, cover and chill for at least for a few hours and preferably overnight to allow the flavors to develop.