PARSLEY SALAD WITH ALMONDS AND APRICOTS
I am a fan of using parsley as the base of my salads since it’s cheap, tasty, delicious, and full of nutrients, and it can hold well in the fridge even after dressing! It may take some time to break through the stereotype of using it as an ingredient; however, once you’ve done, you’ll be amazed at the options that parsley can provide! This easy Parsley Salad with Almonds and Apricots is a great way to introduce yourself to the parsley salad green, with its sweet and savory taste with a crunchy texture and a tangy homemade dressing.
SUBSTITUTIONS
Dry apricots are often expensive, so if somewhat out of your budget, golden raisins can be great substitutes.
I chose bulgur (cracked wheat) as the grain I used in this salad. However, nearly any cooked grain and cooled is suitable for this salad. There are other options the brown rice or quinoa, or even couscous.
If you’re not feeling like making your dressing at home (I am not judging you if you’re not always “easy”), a store-bought champagne vinaigrette will work perfectly with the flavors of the parsley salad.
SERVINGS
The recipe yields approximately four cups of salad with parsley which could amount to four portions. The salad is thick and tasty, but I haven’t consumed a full cup in one serving. Also, depending on your feelings, you should expect about 4-6 portions.
Here’s the fun part!
INGREDIENTS
Salad
1.5 cups of cooked and chilled bulgur ($0.87)
One bunch of flat-leaf parsley ($0.87)
1/2 cup of almonds ($1.32)
Ten dried Apricots (about half a teaspoon) ($0.50)
Dressing
Two tablespoons olive oil ($0.32)
Two tablespoons vegetable (or canola) oil ($0.04)
2 Tbsp apple cider vinegar ($0.12)
One clove of garlic chopped ($0.08)
1/2 Tbsp Dijon mustard ($0.06)
1/2 tsp sugar ($0.02)
1/2 tsp dried, chopped basil ($0.05)
1/2 tsp salt and fresh cracked black pepper, to your liking ($0.05)
INSTRUCTIONS
Prepare the bulgur according to the instructions on the package, spread it on a baking tray or dish, and then transfer it to the fridge to chill. The bulgur should be just warm, at the very least, when making the salad.
While the bulgur cooks, prepare the dressing to ensure that the flavors can mix. Cut the garlic clove and mix it with vegetable oil, olive vinegar, olive oil, Dijon, sugar, salt, basil, and freshly cracked pepper. Mix everything until it is well-mixed. Keep the dressing in the refrigerator.
Rinse the parsley thoroughly using cool water. Shake off as much water as you can. Use a salad spinner, or apply the help of a paper towel to eliminate any excess water. Roughly chop the leaves with the top of the stems. Put the chopped parsley in a bowl of considerable size.
Cut the dried apricots into small pieces. Add the chopped apricots and almonds to the bowl and the chopped parsley. Then, add the cooked bulgur that has cooled and chilled. Pour half the dressing on top of the salad ingredients. Toss until everything is evenly coated and mixed with sauce. If you want to add more spice (I used around 3/4 of the dress recipe).
