Barley Salad With Almonds And Apricots

Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.

• Preparation Time: 1 hr 25 mins
• Total Time: 1 hr 25 mins
• Calories: 187 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup sliced almonds
• 2 tablespoons honey
• 1 pinch ground nutmeg
• 1 lemon, juiced
• 1 cup plain low-fat yogurt
• 2 tablespoons chopped fresh parsley
• ½ teaspoon ground turmeric
• 4 ½ cups water
• 1 tablespoon canola oil
• 1 red onion, thinly sliced
• 1 ½ cups pearl barley
• ¾ cup dried apricots, sliced

Recipe Instructions

Step 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.

Step 2

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

Step 3

In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.

Step 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.