Barley Salad With Almonds And Apricots

iVillage Member
Registered: 04-01-2004
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.

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