Barley Salad With Almonds And Apricots

Barley Salad With Almonds And Apricots

29
NIBLETS 2

"This slightly sweet salad makes a very pretty presentation. Use plump and moist dried apricots, not hard and desiccated ones. Use soy yogurt to make this dish vegan."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 11 servings

Adjust

Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  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.

Reviews

29
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

bits of brocoli florets made this very colorful as well as tasty

Most helpful critical review

This just didnt have a lot of flavor. I like all the ingredients so I may make it again adding more spices to increase the flavor.

bits of brocoli florets made this very colorful as well as tasty

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...

This just didnt have a lot of flavor. I like all the ingredients so I may make it again adding more spices to increase the flavor.

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!

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 turmer...

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...

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

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 y...

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 oth...