From Budget Bytes
Parsley Salad with Almonds and Apricots
- Time
- 50 min
- Makes
- 4
- Ingredients
- 12
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Ingredients
- 1.5 cups cooked and cooled bulgur*
- 1 bunch flat leaf parsley
- 1/2 cup sliced almonds
- 10 dried apricots (about 1/2 cup)
- 2 Tbsp olive oil
- 2 Tbsp vegetable or canola oil
- 2 Tbsp apple cider vinegar
- 1 clove garlic, minced
- 1/2 Tbsp Dijon mustard
- 1/2 tsp sugar
- 1/2 tsp dried basil
- 1/2 tsp salt + freshly cracked pepper to taste
Nutrition · per serving
1 Cup per serving
- Calories
- 313.68 kcal
- Fat
- 21.55 g
- Fiber
- 7.18 g
- Sodium
- 411.58 mg
- Protein
- 6.15 g
- Carbohydrate
- 28.13 g
As published by Budget Bytes.
The method
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