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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Anika

Cooking Level: Beginning

Home Town: Baddeck, Nova Scotia, Canada

Living In: Vancouver, British Columbia, Canada

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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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Emily D.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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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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mamashank

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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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mowings

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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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sarah

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

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

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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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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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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Reviewed: Sep. 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.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: May 12, 2007

I was making this for my company's fundraiser, and had refrigerated the main mix, without the yogurt and spice mixture. When I was preparing it the next day, I realized my husband, who usually leaves my "projects" alone in the fridge, had helped himself to a generous serving. This, apparently, is delicious with, or without the yogurt and spices!

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leahrv

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Reviewed: Apr. 16, 2007

This was very bland. I added some salt and spices and that did not help. Tasted a bit like oatmeal with fruit. It might be good as a sweet dish adding more honey and no onions but there are other recipes that are better.

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LAMBEEBABY

Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

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Reviewed: Mar. 11, 2007

Nice flavor! I took the advice of the other reviewers and doubled the spices - I'm glad I did! It was a nice change of pace from the usual meal, but I don't think it's something I'll make frequently.

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 16, 2007

Really enjoyed this salad as a change of pace. Used dried cranberries instead of apricots and omitted the parsley. Nice combination of flavors. I was a little skeptical about combining sweet and savory i.e. cinnamon and onions, but it's a great combination.

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oregonrain

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Reviewed: Mar. 5, 2006

I like that this recipe is different than the types of foods I typically make, but I don't think it's delicious. It was good and a nice alternative, but I'm pretty sure I won't make it again.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jan. 13, 2006

I've made this now a few times and everyone LOVES it!!!

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Sandi B

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Reviewed: Nov. 23, 2005

This was a big hit at dinner, and it was even better as left-overs once all the flavors melded together. The only thing I did differently was cook the barley in vegetable stock instead of water. The vegetable stock add just a little extra dimension to the barley

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eddy0228

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Reviewed: Nov. 18, 2005

Very good salad. Next time, I'll dice the onions rather than slice and double the spices. It's a keeper.

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Reviewer:

Carol Wood

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 21, 2005

I LOVE this recipe. So tasty. I didn't have fresh parsley so I added some dried parsley and chives for color. I also doubled the spices for extra kick. This is a new staple for me. Great for taking to work for a yummy and very healthy lunch.

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