Barley Salad With Almonds And Apricots
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Barley Salad With Almonds And Apricots
| Thu, 06-26-2008 - 3:44pm |
Barley Salad With Almonds And Apricots
Prep Time: 1 Hour 25 Minutes
Ready In: 1 Hour 25 Minutes
Yields: 11 servings
"Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad."
INGREDIENTS:
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh
parsley
1 cup plain low-fat yogurt
2 tablespoons honey (sub Splenda, agave nectar or sf maple syrup)
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
DIRECTIONS:
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.


