Parsley Salad with Almonds and Apricots

Cook the bulgur according to the package directions, then spread it out onto a baking sheet or dish and transfer to the refrigerator to cool. The grain should be barely warm, at most, when assembling the salad.

While the bulgur is cooking, make the dressing so the flavors have time to blend. 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 until combined. Set the dressing 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. Roughly chop the leaves, leaving the bottom of the stems behind. 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).