Parsley-And-Cracked-Wheat Salad

By Molly O’Neill

Published July 17, 1993

Total Time
15 minutes
Rating
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Featured in: FOOD; Light Starch

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Ingredients

Yield:Four servings

  • 1 cup cracked wheat

  • 6 cups cold water

  • ¾ cup chopped fresh parsley

  • 2 tablespoons plus 2 teaspoons fresh lemon juice

  • 1 teaspoon olive oil

  • 1 teaspoon salt plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 158 calories; 1 gram monosaturated fat; 2 grams fat; 6 grams fiber; 604 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cracked wheat and the water in a large pot over medium heat and bring to a boil. Reduce heat and cook at a bare simmer for 10 minutes. Drain well, place in a medium bowl and let cool. Toss in remaining ingredients. Divide among 4 plates and serve.

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