Barley Salad With Almonds And Apricots

Barley Salad With Almonds And Apricots

28
NIBLETS 2

"This slightly sweet salad makes a very pretty presentation. Use plump and moist dried apricots, not hard and desiccated ones. Use soy yogurt to make this dish vegan."

Ingredients 1 h 25 m {{adjustedServings}} servings 187 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
  2. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
  3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
  4. In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
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Reviews 28

  1. 36 Ratings

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JMCGEHEAN
11/14/2003

bits of brocoli florets made this very colorful as well as tasty

Debbie Lopez
9/9/2007

Good with a few changes. Use a full cup apricots, and slivered blanched almonds. Increase turmeric to 1 teaspoon and the cinnamon to a heaping teaspoon. The heaping teaspoon of cinnamon gives a nice warmth to the salad, last but not least make sure to serve a room temp right after making. Flavors get more mellow after chilling or aging.

samsb2000
8/11/2003

This just didnt have a lot of flavor. I like all the ingredients so I may make it again adding more spices to increase the flavor.