Jennifer Aniston Salad Recipe
User Reviews
5
Jennifer Aniston Salad Recipe
Description
The salad uses bulgur wheat or quinoa cooked until tender and fluffy, providing a nutty, wholesome base. The lemon and olive oil dressing adds bright acidity and richness, seasoning the grains and vegetables. Fresh cucumber adds crispness, while chickpeas contribute creaminess and protein. Red onion brings sharpness, and fresh herbs like mint and parsley provide vibrant, aromatic notes.
Roughly chopped pistachios introduce a crunchy texture contrast complementing the soft cheese and grains. Crumbled feta adds a salty, creamy element that enriches the salad's flavor profile. The mixture is gently tossed with the dressing and serves well as a light lunch, side dish, or picnic salad.
For best flavor, taste the salad before adding extra salt since the feta can be salty. Cooking the grains in broth instead of water intensifies flavor. The salad can be stored in an airtight container in the refrigerator for up to five days, making it suitable for meal prep.
Ingredients
For the Bulgur Wheat:
- 1 cup bulgur wheat or quinoa
- 2 cups water or vegetable or chicken stock*
For the Salad Dressing:
- ¼ cup lemon juice freshly squeezed
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt* more to taste
- ¼ teaspoon black pepper ground
For the Salad:
- 1 English cucumber chopped (about 1 cup)
- 1 chickpeas 15 oz. can, drained and rinsed
- ⅓ cup red onion chopped
- ½ cup mint chopped, fresh
- ½ cup parsley chopped, fresh
- ½ cup pistachio shelled and roughly chopped
- ½ cup feta cheese crumbled
Instructions
- To cook bulgur wheat, place bulgur and 2 cups of water (or chicken or veggie broth) in a small saucepan (with a lid) over medium heat. Bring to a boil, put the lid on, turn down the heat to low and cook until all the cooking liquid is absorbed. Let it rest while you are working on the rest of the ingredients. Right before adding it to the salad, fluff it with a fork.
- To make the salad dressing: In a measuring cup (or a small bowl), whisk together lemon juice, olive oil, and salt and pepper.
- To assemble the salad: In a large salad bowl, place the now-cooked bulgur, cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese. Drizzle with the salad dressing. Give it a gentle toss, taste for seasoning, and add more if necessary before serving.
Notes
- Use medium coarse bulgur or quinoa according to preference; both work well in this salad.
- Cook grains in chicken stock or vegetable broth to add additional depth of flavor.
- Taste before salting as feta cheese adds saltiness to the dish.
- Store the salad in the refrigerator for up to 5 days in an airtight container.
- Per serving size is approximately one and a half cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 17mg | 6% |
| Sodium | 525mg | 22% |
| Potassium | 534mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 22mg | 24% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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