I skipped the dried fruit because I didn't think my group would go for that. I only used 1/2 c. sugar and 1/2 c. Splenda because we have diabetics in the family. I added the nuts after everything cooked to keep them crunchy. I reduced the spices by half. Everyone loved this. I have never had all the cranberry sauce eaten before, but this dish was cleaned!

Reviewed On: Dec. 5, 2008

This is sooooo good. I didn't have plain yogurt, so I used 1 cup of low fat sour cream. I made my cucumber the way my Grandma made her cucumber salad. I pealed the cuke, sliced, then salted it and placed it in a bowl with a dish covering the slices. I then place a heavy object on the dish to press the cucumbers. You can leave it for an hour, or overnight in the refrigerator. This releases the juice and really brings out the flavor and crunch of the cucumbers. Since I'd already salted the cucumbers, I didn't add any more salt. This tasted just like a low fat version of Greek Gyros.

Reviewed On: Sep. 1, 2005

This salad was excellent. I made it because it sounded very healthy and tasty. I did not use quite as much barley as the recipe states. I used 3/4 c. barley and prepared it as directed on the box. The rest of it I did just as the recipe says, but at the end I thought it needed a little something so I added about 1 teaspoon of Lawry's Season Salt. It seemed to bring out the other flavors even more. I made this for a family picnic and everyone seemed to like it. The lemon gives it a nice tangy flavor, perfect for a hot day.

Reviewed On: Aug. 9, 2005