Barley Salad With Almonds & Apricots


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Use this salad when you want to impress with color and taste.

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  • 1 1/2 C. pearl barley
  • 4 1/2 C. water
  • 1 Tbs. canola oil
  • 1 red onion, thinly sliced
  • 3/4 C. dried apricots, sliced
  • 1/2 C. sliced almonds
  • 2 Tbs. chopped fresh parsley
  • 1 C. plain low-fat yogurt
  • 2 Tbs. honey
  • 1 lemon, juiced
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. salt
  • 1 pinch ground nutmeg

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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 45-50 minutes. Cool to room temperature. Pour oil into a small skillet, and place over medium heat. Add onion, and sauté until golden brown. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss. 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.

Makes 10 to 12 servings.

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