Salad of primrose, dried apricots and almonds
You can make this type of salad gluten-free if you use millet, rice or quinoa instead of bulgur ... the choice is yours.
Preparation steps
- Put 175 ml of water with a pinch of salt in a small pot and let it boil, and when it boils, pour in the bulgur (I used a larger one for this salad) and let it boil again. When it has boiled again, turn off the hob, cover the pan and let it stand for 20 minutes. While standing, the bulgur will "drink" all the water. Shake with a fork before use.
- Meanwhile, prepare the dressing and chop the almonds, parsley and dried apricots. Put mashed garlic, oil, lemon juice, salt, pepper, dijon mustard, dried basil in a bowl and mix everything with a fork or a small wire.
- In a larger bowl, place the finely chopped parsley, which you have previously washed and dried well from excess water, the finely chopped apricots, the larger cut almonds and the cooked and cooled bulgur. Drizzle with the whipped salad dressing, which you prepared earlier, mix everything well and after the gourd, you can eat this salad immediately or leave it in the fridge to cool down a bit.
- Pleasant !!!!
Serving
I also added one finely chopped onion arpadžik / shallots and one small, finely chopped hot pepper to this salad.
