Budget Bytes · by Beth Moncel★ 4.9 (17)
Parsley Salad with Almonds and Apricots
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 13%
CARBS 34G43% OF CAL
8G FIBER22G OTHER4G TOTAL SUGAR
FAT 21G60% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing salad of bulgur, parsley, nuts, and dried apricots dressed in tangy vinaigrette. Sweet, savory, and crunchy with good staying power.
mainmediterraneansalad🍪 sheet pandairy freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 cups cooked and cooled bulgur* ($0.87)
- 1 bunch flat leaf parsley ($0.87)
- 1/2 cup sliced almonds ($1.32)
- 10 dried apricots (about 1/2 cup) ($0.50)
- 2 Tbsp olive oil ($0.32)
- 2 Tbsp vegetable or canola oil ($0.04)
- 2 Tbsp apple cider vinegar ($0.12)
- 1 clove garlic, minced ($0.08)
- 1/2 Tbsp Dijon mustard ($0.06)
- 1/2 tsp sugar ($0.02)
- 1/2 tsp dried basil ($0.05)
- 1/2 tsp salt + freshly cracked pepper to taste ($0.05)
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 13%
CARBS 34G43% OF CAL
8G FIBER22G OTHER4G TOTAL SUGAR
FAT 21G60% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 369mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 131mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.