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Barley Apricot Salad with Almonds

by Michele on June 2, 2011

I‘ve been struggling lately to find what I consider “blog-worthy” recipes.  Over the last week or so, I’ve planned three or four dishes I was sure were destined for the pages of Fit Foodista when I began cooking.  Sadly, the shrimp korma was bland, the asparagus salad never materialized out of sheer laziness, and the others were so dull I can’t even remember what they were. 

This recipe is different.  It’s loaded with fiber and vitamins, light enough for a side dish – but filling enough for a main if you added edamame.  The original recipe from the Food Network calls for using pearl barley.  I used quick-cooking barley, which is still good for you but takes a fraction of the time to do it’s thing - dropping the recipe prep time down from over an hour to about 20 minutes.

Perfect for a summer barbecue since it doesn’t have to be refrigerated, and full of fun flavors and textures, I hope you decide to give this one a try :)

Ingredients

Salad:

  • 2 cups low sodium chicken or vegetable broth
  • 1 cup quick barley
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup chopped dried apricots
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 teaspoon ground cinnamon
  • 1 scallion (white and green parts), thinly sliced

Dressing:

  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons honey
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

Instructions

  1. Bring broth to a boil in a medium saucepan.
  2. Add the barley, oil, and salt.
  3. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 10 minutes.
  4. Remove from the heat and let stand, covered, for 5 minutes more.
  5. Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl.
  6. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  7. Drain excess liquid from barley, if needed.
  8. Transfer to a bowl and toss with the remaining salad ingredients and dressing.
  9. Serve warm or at room temperature.
  10. * Add almonds just before serving if you like them crunchy.

This post is linked to the Hearth and Soul Hop. It’s also linked to Friday Potluck at Ekat’s Kitchen and Fat Camp Friday at Mangoes and Chutney!

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{ 4 comments… read them below or add one }

Miranda June 6, 2011 at 10:56 pm

The combination sounds great. I still have yet to purchase barley and I always say I will! I am pinning this to my Pinterest board for later. Thanks for linking to Fat Camp Friday, see you next time!

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Erin @ EKat's Kitchen June 4, 2011 at 10:24 pm

This looks amazing. I still haven’t done anything with my barley, so I’m thinking this may be a real winner in this house! Thanks for bringing to Friday Potluck.

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Swathi June 4, 2011 at 9:08 pm

Hope you are doing fine. this barley apricot salad with almonds looks delicious, thanks for sharing with Hearth and soul hop.

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Amanda-The Sweet Details June 3, 2011 at 12:18 pm

Hey I host a blog hop and I’d LOVE if you came over and shared a recipe! Here’s the link :) http://thesweetdetail.blogspot.com/search/label/Savory%20Sunday

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