Apple Barley Salad Recipes

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APPLE BARLEY SALAD



Apple Barley Salad image

Make and share this Apple Barley Salad recipe from Food.com.

Provided by pansregnig

Categories     Healthy

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup barley
1 fuji apples or 1 braeburn apple
1 tablespoon unsalted butter
1 tablespoon apple jelly
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
2 teaspoons sugar
salt, to taste

Steps:

  • Cook barley according to package directions; set aside.
  • Saute apple in butter in a nonstick skillet over medium high heat until it starts to soften, about 1 minute.
  • Stir in jelly, lemon juice, parsley, sugar, salt and barley; serve warm.

Nutrition Facts : Calories 307.6, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 11.5, Carbohydrate 58.5, Fiber 10.3, Sugar 19.6, Protein 6.1

APPLE-BARLEY SALAD



Apple-Barley Salad image

Great apple-barley side dish salad to serve with pork.

Provided by MomMatula

Categories     Salad     Grains

Time 25m

Yield 2

Number Of Ingredients 9

⅞ cup water
½ cup instant dry barley
1 tablespoon unsalted butter
1 sweet-tart red apple, such as Fuji or Braeburn, diced
1 tablespoon apple jelly
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons white sugar
salt to taste

Steps:

  • Pour water into a saucepan and bring to a boil. Add barley, reduce heat to a simmer and cover. Cook until tender, 10 to 12 minutes or according to package instructions. Set aside.
  • Melt butter in a a nonstick skillet over medium-high heat. Add apple and cook until softened, about 1 minute. Stir in barley, apple jelly, lemon juice, parsley, sugar, and salt. Mix well and serve warm.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 55.2 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 9.7 g, Protein 6.1 g, SaturatedFat 3.9 g, Sodium 88.7 mg, Sugar 18.3 g

WHOLE GRAIN BARLEY AND APPLE PORRIDGE



Whole Grain Barley and Apple Porridge image

A tasty alternative from steel-cut oats. This heart-healthy barley porridge is low in sugar, high in fiber, and taste! It can also be made with pearl barley.

Provided by TORA.V

Categories     100+ Breakfast and Brunch Recipes     Cereals

Time 3h15m

Yield 4

Number Of Ingredients 11

½ cup hulled barley
1 cup water
2 Golden Delicious apples - peeled, cored, and diced
2 cups water, or more if needed
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon butter
1 teaspoon lemon juice
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup chopped walnuts

Steps:

  • Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
  • Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.4 g, Cholesterol 2.7 mg, Fat 11.4 g, Fiber 6.6 g, Protein 5.4 g, SaturatedFat 1.7 g, Sodium 163.1 mg, Sugar 10.2 g

APPLE BARLEY PUDDING



Apple Barley Pudding image

Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. Irish grain staples were barley, wheat, oats, and rye. Combine it with apples, another staple and you have a great Irish favorite. It can also make a hearty breakfast for those cold winter months if served warm instead of chilled. Especially if you use yogurt in place of the cream, also making it a great low fat dessert. :D Great either way. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 tablespoons pearl barley
1 1/2 lbs apples (peeled, cored and sliced)
3 tablespoons sugar
1 cup heavy cream
1 tablespoon lemon juice

Steps:

  • Bring a kettle full of water to boil.
  • Add the Barley and the apples.
  • Cook until both begin to soften.
  • Drain and blend the mixture in a blender or sieve.
  • Cook the mixture after adding the sugar and lemon and boil again.
  • Allow to cool and then chill for an hour.
  • To serve, add a dollop of cream on top and maybe a dash of cinnamon.

Nutrition Facts : Calories 373.6, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 25.4, Carbohydrate 44.3, Fiber 6, Sugar 27.4, Protein 2.9

KALE-AND-APPLE SALAD



Kale-and-Apple Salad image

Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
1/4 cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
  • In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

SOUTHWESTERN BARLEY SALAD



Southwestern Barley Salad image

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

3 cups cooked medium pearl barley
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1-1/2 cups chopped seeded tomatoes
1 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
8 lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges

Steps:

  • In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges

BARLEY WALDORF SALAD



Barley Waldorf Salad image

To create this tasty twist on traditional Waldorf salads, simply cook the barley, then mix together all the ingredients. The memorable medley sent in by Sara Tschetter from Belle Plaine, Saskatchewan offers a nice change of pace from traditional rice and pasta salads served this time of year.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

1 cup quick-cooking barley
2 large tart apples, chopped
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup heavy whipping cream
1/2 cup mayonnaise
4-1/2 teaspoons sugar

Steps:

  • Cook barley according to package directions; drain and rinse in cold water. In a small serving bowl, combine barley, apples, walnuts, raisins, cream, mayonnaise and sugar. Cover and refrigerate until serving.

Nutrition Facts : Calories 348 calories, Fat 22g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 6g fiber), Protein 5g protein.

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE



Beet and Barley Salad With Date-Citrus Vinaigrette image

Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.

Provided by Joan Nathan

Categories     salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 medium beets, scrubbed
1/2 cup pearl barley
Coarse kosher salt
1 lemon
1 garlic clove, minced
2 teaspoons date honey (also labeled date syrup)
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
4 handfuls of mixed slightly bitter lettuce, like chicory, arugula, romaine, Swiss chard or beet leaves, roughly torn
1 cup fresh mixed herbs, like mint, thyme, oregano, parsley, hyssop, lovage and cilantro
2 celery stalks, cut down the center and diced in 1/2-inch pieces
1 to 2 Persian cucumbers, scrubbed and cut into 1-inch dice
2 large shallots or 1/2 red onion, diced in 1/2-inch pieces (see Tip)
5 dried figs or 4 fresh figs, quartered
1 cup white or red grapes, or a combination, halved
1 cup mixed pitted olives, halved
1/2 cup pomegranate seeds
1/2 cup crumbled feta

Steps:

  • Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
  • While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
  • While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
  • When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
  • When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

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