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.

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Recipe Summary

prep:
1 hr 25 mins
total:
1 hr 25 mins
Servings:
11
Yield:
10 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour oil into a small skillet, and place over medium heat. Add onion, and saute 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.

Nutrition Facts

187 calories; protein 5.3g; carbohydrates 34.5g; fat 4.2g; cholesterol 1.3mg; sodium 125.9mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2003
bits of brocoli florets made this very colorful as well as tasty Read More
(22)

Most helpful critical review

Rating: 3 stars
08/12/2003
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. Read More
(18)
43 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
11/14/2003
bits of brocoli florets made this very colorful as well as tasty Read More
(22)
Rating: 4 stars
09/09/2007
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. Read More
(20)
Rating: 3 stars
08/11/2003
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. Read More
(18)
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Rating: 5 stars
04/02/2008
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! Read More
(10)
Rating: 2 stars
07/04/2008
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. Read More
(8)
Rating: 3 stars
02/09/2008
This was good on day 1 but it makes a ton and doesn't keep well. I won't be making it again. Read More
(7)
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Rating: 2 stars
05/28/2008
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). Read More
(7)
Rating: 4 stars
11/18/2005
Very good salad. Next time I'll dice the onions rather than slice and double the spices. It's a keeper. Read More
(6)
Rating: 4 stars
03/11/2008
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. Read More
(6)
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