Parsley Salad with Almonds and Apricots
This Parsley Salad with Almonds, Apricots, and a homemade vinaigrette is savory, sweet, crunchy, and delicious!
- 1/2cupuncooked bulgur or rice, quinoa or couscous$0.87
- 1bunch flat leaf parsley$0.87
- 1/2cupsliced almonds$1.32
- 10dried apricots (about 1/2 cup)$0.50
- 2Tbspolive oil$0.32
- 2Tbspvegetable or canola oil$0.04
- 2Tbspapple cider vinegar$0.12
- 1clovegarlic, minced$0.08
- 1/2TbspDijon mustard$0.06
- 1/2tspdried basil$0.05
- 1/2tspsalt + freshly cracked pepper to taste$0.05
To cook the bulgur, bring 3/4 cup water to a boil in a small sauce pot. Once boiling, stir in the dry bulgur and allow it to return to a boil. Place a lid on the pot, turn the heat off, and let it sit for 20 minutes. After 20 minutes, fluff the bulgur with a fork and allow to cool completely (place in the refrigerator for faster cooling).
While the bulgur is cooking, make the dressing so the flavors have time to meld. Mince a clove of garlic and combine it in a bowl with the olive oil, vegetable oil, vinegar, Dijon, sugar, basil, salt, and some freshly cracked pepper. Whisk the mixture with a fork (or whisk) until combined. Set aside.
Rinse the parsley well with cool water and shake off as much water as possible. Use a salad spinner or pat with a paper towel to remove excess moisture. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a large bowl.
Roughly chop the dried apricots into small pieces. Add the chopped apricots and sliced almonds to the bowl with the parsley. Finally, add the cooked and cooled bulgur. Pour half of the dressing over top of the salad ingredients and toss until everything is well mixed and coated with dressing. Add more dressing if desired (I used about 3/4 of the total dressing recipe).
If you prefer a small amount of dressing, you can prepare a half batch of dressing by halving all of the ingredients (use a small clove of garlic, or cut a regular clove in half).