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Warm Jeweled Barley Salad with Honey-Mustard Dressing


"Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard."
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1 h servings 212 cals
Original recipe yields 8 servings

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  1. Bring a large pot of water to a boil. Cook barley in boiling water, uncovered, over medium heat, stirring occasionally, until tender, about 40 minutes. Add dried fruit and cook 1 minute more. Drain barley mixture well and transfer to a large bowl.
  2. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Toast almonds in a small rimmed baking sheet or pie pan until golden, 10 to 15 minutes. Let cool.
  3. While barley cooks and nuts toast, heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook onion, stirring occasionally, until browned around edges, 6 to 8 minutes. Add onion to barley and toss to combine.
  4. Whisk together mustard, honey, vinegar, and salt in a small bowl. Whisk in remaining tablespoon oil and pour dressing over salad. Toss well. Sprinkle salad with toasted almonds and toss lightly.

Nutrition Facts

Per Serving: 212 calories; 6.3 g fat; 35.6 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 292 mg sodium. Full nutrition

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Read all reviews 3
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I was unsure about this recipe at first but was willing to give it a try and was pleasantly surprised. I thought the ratio of all the parts was pretty even. I toasted the almonds on the stove in...

The dressing alone was very acidic and salty, but when added to the very bland barley it evened out. I would like more onion to up the flavor a notch, or maybe leave the onion raw for stronger ...

All the ingredients sounded great, but the whole salad just didn't taste right, like the flavors didn't blend.