Jennifer Aniston Salad (Made with Bulgur or Quinoa)

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To take a bit of the edge off, soak the chopped onion in cool water for 10 minutes, then drain well before adding to the salad. Use the recipe as a template. While this salad recipe works well as written, it's easy to tweak. I ended up adding more lemon and a bit more feta, but you might want more beans or cucumber.

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Make the dressing: Add the lemon juice, olive oil, salt, and pepper to a small bowl or measuring cup. Whisk until combined. Assemble the salad: Place the cooked bulgur (make sure to fluff with a fork before adding), cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese in a large mixing bowl.

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Instructions. Place the bulgur in a small pot with water and bring it to a boil. Reduce to a simmer and cover the pot with a lid. Cook for 10 min and set aside. In a small bowl, combine lemon juice, olive oil, salt, and pepper. In a salad bowl, combine cucumber, chickpeas, red onion, mint, and parsley.

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Prep and chop all of the fresh veggies and other ingredients. Combine & Toss. In a large mixing bowl, combine the chilled quinoa, chickpeas, cucumber, onion, parsley, mint, pistachios, feta, oil, lemon juice, lemon zest, salt and pepper. Gently toss so it doesn't get gummy. Serve.

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Instructions. In a medium pot, cook the bulgar wheat by combining dry bulgar with double the amount of water (1/2 cup bulgar with 1 cup water). Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes until all of the water is absorbed. Set it aside to cool while you chose the rest of the ingredients.

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Step 2: Cook the turkey bacon. In a frying pan, cook the turkey bacon until crisp. Remove, let cool, then roughly chop. Editor's Note: This is the one ingredient discrepancy between the 2010 Courtney Cox interview and Jen's Instagram takeover. We decided to add it to our recipe to marry the two recipes together and loved the savory, salty.

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Let the bulgar cool for at least 20 minutes until it's room temperature. In a large bowl, combine cucumbers, garbanzo beans, pistachios, red onion, parsley, mint, feta cheese and bulgur. Stir to combine. Serve or put into an airtight container to save in the refrigerator.

Jennifer Aniston Salad (Made with Bulgur or Quinoa)

Chop the cucumbers into cubes and add to a large bowl with the chickpeas. Roughly chop up the herbs and pistachios and add the bowl along with the cooked quinoa, red onion and then crumble in the feta cheese. Whisk the dressing in a small bowl or jar and pour over the salad.

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Instructions. Cook the bulgur wheat according to package instructions. Once done, fluff with a fork and let it cool to room temperature. In a large bowl, combine the cooled bulgur, chickpeas, red onion, cucumber and herbs, pistachios and feta cheese. Make the dressing by combining all the ingredients in a mason jar.

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Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.

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While the bulgur is cooking, chop and prepare all the remaining ingredients. Make the dressing: in a mason jar combine: ⅓ cup olive oil, juice and zest of 1 lemon, 1 teaspoon of dijon mustard, salt and pepper to taste. Shake until combined. Assemble the salad: combine bulgur, cucumbers, red onion, garbanzo beans, mint and parsley.

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Step 1: Cook quinoa in chicken or vegetable stock. Bring chicken or vegetable stock to a boil in a small pot then add the dry quinoa, turn the heat down, and then cover and simmer until the quinoa is tender and the stock has been absorbed, about 15 minutes. Fluff the quinoa with a fork.

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Let the quinoa cool. It needs to rest for at least 5 to 10 minutes to cool. 3. Make the salad. Mix the quinoa with the other ingredients. (Cucumbers, parsley, mint, onions, pistachios, chickpeas, lemon juice, and olive oil.) Then, add salt and pepper to suit your tastes and top with feta cheese. Mix well.

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Add 1 cup bulgur to a saucepan and to that pour in 2 cups water. Bring to a boil (uncovered) over high heat. Once boiling, reduce heat to low (simmer) cover and cook 12 minutes. Once cooked, remove and drain excess unabsorbed water (if any). Fluffy with a fork and transfer to a large plate, spread evenly and let cool.

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Rinse a whole can of chickpeas, cook enough chicken for 4 salads and chop 4 salads worth of salami. Put all of the proteins and chickpeas for each salad into separate bowls. So in each bowl would be ¼ cup chickpeas, 2 ounces chopped chicken breast, and ½ ounce of salami.

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In a large mixing bowl, combine the lemon zest and juice, salt, minced garlic clove, scallions, dill and basil and stir to combine. Drizzle in the olive oil and whisk to combine. Taste or seasoning and add salt if needed. Add the quinoa, chickpeas, cucumber, celery parsley and mixed greens and romaine. Toss gently with the vinaigrette.