http://www.lawrence.com/users/shenning/photos/2010/dec/27/204987/

Well, how’s the fridge looking? A bit deflated after all that holiday eating?

If your fridge was stuffed with a defrosting turkey only days ago but is now a wasteland of congealed mashed potatoes and stale sugar cookies, just shut the fridge door.

Get in the car.

Now, drive to the store and buy the ingredients for this festive and tasty Bulgur Salad with Arugula, Pomegranate Seeds and Toasted Hazelnuts.

It’s red and green, and filling all over with the inclusion of bulgur, a whole grain that is most famously used in tabbouleh and contains twice the fiber of long-grain brown rice and about 50 fewer calories per cooked cup.

If you need to get back on the healthy eating train after a weekend of holiday gluttony, this is definitely the way to go.

Bulgur Salad with Arugula, Pomegranate Seeds and Toasted Hazelnuts

1 cup uncooked bulgur wheat

1 1/2 cups boiling water

1/2 cup hazelnuts

3 cups packed baby arugula

1 cup pomegranate seeds

1 stalk celery, thinly sliced

In a large bowl, combine bulgur and boiling water, cover and set aside until water is absorbed, about 30 minutes.

Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle, then chop nuts.

Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve 4.

— Recipe and photo from www.wholefoodsmarket.com.