Kalyn's Tabbouleh with Almonds

Ingredients

• 1 cup tabbouleh mix
• 7/8 cup water
• 1/4 cup olive oil
• 1 T fresh lemon juice
• 1 cup finely chopped fresh parsley, measure after chopping
• 1/2 cup finely chopped fresh mint, measure after chopping
• 1-2 cups slivered almonds
• Spike Seasoning to taste, about 1-2 tsp.
• Vege-Sal or salt to taste

Directions

1. Combine the dry tabbouleh mix with the water, olive oil, and lemon juice in a lidded container. Cover it and refrigerate for several hours so the grains can soften and absorb the dressing.
2. When you’re ready to assemble the salad, rinse the parsley and mint and dry them well in a salad spinner.
3. Finely chop the herbs with a large chef’s knife, or use a food processor if you prefer.
4. Fold the parsley and mint into the chilled tabbouleh mixture.
5. Add the almonds, Vege-Sal, and Spike, and stir until everything is evenly mixed. This Tabbouleh Salad with Almonds can be refrigerated for 1-2 days, though it is best while fresh. After chilling, a little more olive oil and Spike can brighten it back up.