Nut ‘N’ Honey Baby Greens Salad

Melt butter in a large wide nonstick skillet or griddle over medium heat. Add almond slices and spread in single layer. Sprinkle with ½ teaspoon of sugar and stir to coat evenly. Sprinkle remaining ½ teaspoon sugar. Stir again then return to single layer. Cook for 2 minutes or until almonds turn a medium golden brown, stirring occasionally. Set aside to cool.

Whisk salad dressing ingredients together until well blended and slightly thick. Taste for seasoning. Add more honey ¼ tablespoon at a time until you reach the desired level of sweetness. I usually use 1 ½ tablespoons.

In a large bowl, combine all the salad ingredients. Drizzle just under half the dressing and toss. Add more dressing if needed, toss again, then serve.

Notes:
• Prepare the bulgur well in advance of making the salad so it has time to fully hydrate and cool. To prepare bulgur, measure out equal portions of bulgur and water. Heat water in a microwave until just boiling. Remove and add bulgur, stirring to fully soak. Allow to sit until fully absorbed and cooled, at least 2 hours. The bulgur should be loose and crumbly. If too wet, squeeze out excess water through a clean cotton towel.
• Makes enough dressing for two salads.