Directions:
- For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a boil. Add the bulgur, cover and reduce the heat to medium-low. Simmer the bulgur until tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork.
- For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse. Season with salt and pepper. Set aside until ready for use.
- For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and pepper. Serve garnished with the chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.9 Kcal (1381 kJ) | ||
| Calories from fat | 192.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.42g | 33% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 176.58mg | 7% | |
| Potassium | 387.1mg | 8% | |
| Total Carbs | 29.19g | 10% | |
| Sugars | 11.42g | 46% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 9.63g | 19% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 141.62 Kcal (593 kJ) | ||
| Calories from fat | 82.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 33% | |
|---|---|---|---|
| Cholesterol | 1.55mg | 1% | |
| Sodium | 75.8mg | 7% | |
| Potassium | 166.18mg | 8% | |
| Total Carbs | 12.53g | 10% | |
| Sugars | 4.9g | 46% | |
| Dietary Fiber | 1.19g | 11% | |
| Protein | 4.13g | 19% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.4mg | 5% | |
| Calcium | 23.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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