Warm Winter Walnut Salad

Total Time
45 Mins

Total Time

Prep Time
20 Mins
Cook Time
25 Mins
Total Time
45 Mins


270 cal
Total Fat
10 g
Polyunsaturated Fat
7 g
0 mg
660 mg
39 g
Dietary Fiber
5 g
9 g


For the salad:

  • 2 cups water
  • 1 cup bulgur (cracked wheat) or long-grain white rice
  • 1 teaspoon salt
  • 1 pound broccoli, cut into 1/2-inch pieces
  • 3 tablespoons lemon juice
  • 1/2 cup chopped California walnuts
  • 1/2 cup chopped green onions
  • 3 tablespoons chopped fresh parsley or chives
  • Freshly ground pepper
  • 4 cups shredded romaine lettuce
  • 1 cup sweet potatoes, cut into 1/2-inch squares (optional)
  • 1/2 cup red bell peppers, julienned (optional)

for the Dressing:

  • 1 cup nonfat yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley or chives


  1. In a large saucepan, bring the water and salt to a boil over high heat.  Add the bulgur, or rice, and the vegetables and stir to combine.  When the mixture returns to a boil, reduce the heat to low, then cover the pan and simmer 15 minutes.  Set aside off heat, still covered, for 5 minutes. 
  2. Using a fork, scrape the mixture into a large bowl.  Add the lemon juice, walnuts, onions and parsley and combine by stirring and tossing with a fork.  Season with pepper to taste.  Spread the lettuce around the rim of a large platter.
  3. To make the dressing, in a small bowl stir together the yogurt, lemon juice and parsley.
  4. Mound the salad in the center of the lettuce and spoon some of the dressing over the salad.  Pass the remaining dressing at the table.