Parsley Salad with Almonds and Apricots

Ingredients

• 1.5 cups cooked and cooled bulgur
• 1 bunch flat leaf parsley
• 1/2 cup sliced almonds
• 10 dried apricots
• 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

Directions

1. Prepare the bulgur as directed on its package, then scatter it across a baking sheet or shallow dish and put it in the refrigerator. When you put the salad together, the grains should be no more than just slightly warm.
2. As the bulgur cooks, stir up the dressing so it has a little time to settle into itself. Mince the garlic, then add it to a bowl with the olive oil, vegetable oil, vinegar, Dijon, sugar, basil, salt, and freshly cracked pepper. Whisk until the dressing comes together, then set it aside.
3. Wash the parsley thoroughly in cool water, then shake away as much moisture as you can. Spin it dry in a salad spinner, or blot it with a paper towel to get rid of extra water. Coarsely chop the leaves, leaving the lower stems behind, and transfer the parsley to a large bowl.
4. Cut the dried apricots into small, rough pieces. Add them to the parsley along with the sliced almonds, then add the cooled bulgur. Drizzle half the dressing over the salad and toss until the ingredients are evenly mixed and lightly coated. Add more dressing if you like; about 3/4 of the full batch is a good amount.