Barley Salad With Almonds And Apricots

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.

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.

Per Serving: 187 calories; protein 5.3g; carbohydrates 34.5g; fat 4.2g; cholesterol 1.3mg; sodium 125.9mg.

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