I liked it so much, I’ve made it two times since, but I did add my own spin to it. I created a base of Romaine lettuce (since it doesn’t seem like salad to me without lettuce) and also added some sweet cherry tomatoes and a couple Kalamata black olives. You could also add pepperoncini or sliced red bell pepper, if desired. It is a visually pretty salad with fresh flavors from the herbs, lemon juice and mixture of ingredients. It would make a perfect salad to take for a bagged lunch or on a flight.

I got the shelled pistachio nuts from Whole Foods. While Whole Foods is known for its high prices (one tour guide I had said it’s called Whole Foods because you’ll use your whole paycheck), I find the bulk area actually gives you a good bang for your buck. I got this recipe from Katie Couric’s daily newsletter, The Wake Up Call, but it supposedly originated from the New York Post. Enjoy!

The Jennifer Aniston Salad

Recipe by Jennifer AnistonCourse: SaladCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

8

minutes

This salad will be “there for you” if you want it.

Ingredients

• 3 1/2 cups cooked bulgur wheat

• 2-3 chopped small cucumbers or about 1/2 cup

• 1/2 cup chopped parsley

• 1/2 cup chopped mint

• 1/3 cup chopped red onion

• 1/2 cup chopped pistachios

• 1 (15 oz) can chickpeas, drained and rinsed

• Juice of 1 lemon

• 1/4 cup extra virgin olive oil

• 1/2 cup crumbled feta

• salt and pepper

Directions

• Toss all the ingredients together until they’re mixed to your liking and dig in.

Notes

• Prep time doesn’t include cooking the bulgur wheat.
• Squeeze lemon at room temp for the most juice.

Up Next: #bestdayever (on ‘Bout Time) and Father’s Day dinner.