Reviewed: Nov. 23, 2011

I doubled the recipe and did not have enough dried apricots. So, I used dried cranberries AND dried apricots. This recipe is definitely a keeper!

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1 user found this review helpful

Reviewer:

sewtnanny

Reviewed: Dec. 11, 2010

Great texture adn flavour, but needs to be at room temp.

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2 users found this review helpful

Reviewer:

Denise

Reviewed: Jul. 15, 2010

A great healthy, hearty flavorful salad. I made the barley in my rice cooker (1 cup barley, 2 cups water, normal rice cooker setting) which saved me a lot of time and labor making this super easy. I reduced the other ingredients by about 1/3 as well. Because it's barley based, it is much more filling than I expected so one person won't need much! Definitely a keeper recipe!

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2 users found this review helpful

Reviewer:

Beth

Reviewed: Jul. 4, 2008

I love barley and apricots and almonds and yogourt, but found this salad bland. I followed the recipe exactly, apart from slightly decreasing the lemon juice and doubling the cinnamon and turmeric, as other reviewers suggested. I was expecting to love it, but found the result disappointing.

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6 users found this review helpful

Reviewer:

Anika

Cooking Level: Beginning

Home Town: Baddeck, Nova Scotia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: May 28, 2008

This dish tasted fine, but wasn't anything too special. I suggest you halve the recipe when you first try it, because it makes quite a lot, and you may end up getting tired of it even if you're not the only one in the house interested in eating it (as I was).

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4 users found this review helpful

Reviewer:

Emily C.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Apr. 2, 2008

I loved this one. I doubled the spices and substituted cranberries for the apricots. I'm making a big batch for my daughter's wedding!

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8 users found this review helpful

Reviewer:

mamashank

Reviewed: Mar. 11, 2008

This salad was good, but I think I will try dicing the onions also, or just leave them out. I was out of nutmeg, so I added some allspice, which was very good. I might also try using vanilla yogurt instead of plain mixed with honey and lemon.

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4 users found this review helpful

Reviewer:

mowings

Reviewed: Feb. 9, 2008

This was good on day 1, but it makes a ton and doesn't keep well. I won't be making it again.

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4 users found this review helpful

Reviewer:

sarah

Cooking Level: Expert

Reviewed: Nov. 13, 2007

I guess I just don't like barley in something else than a soup....

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1 user found this review helpful

Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Oct. 24, 2007

A very tasty dish! Though the lemon was a little strong, so maybe doubling the spices would be could, as the other reviews suggested, or just cutting down on the juice a little. My lemon was quite large though, maybe that was it. All in all it was very good! More parsley would definitely be good.

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3 users found this review helpful