Lemon Mint Barley Salad Recipes

BARLEY SALAD WITH ALMONDS AND APRICOTS

Barley Salad With Almonds And Apricots image

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.

Provided by NIBLETS

Categories Salad Grains

Time 1h25m

Yield 11

Number Of Ingredients 14

Ingredients

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

Steps:

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.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
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.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 34.5 g, Cholesterol 1.3 mg, Fat 4.2 g, Fiber 6.1 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 125.9 mg, Sugar 10.2 g

LEMONY VEGETABLE BARLEY SALAD

Lemony Vegetable Barley Salad image

My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.-Linda McLyman, Syracuse, New York

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

1 cup quick-cooking barley
1/2 cup cut fresh green beans
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup finely chopped fresh broccoli
1/2 cup chopped fresh spinach
1 small onion, chopped
1 small tomato, seeded and chopped
1/3 cup chopped sweet yellow pepper
1/3 cup chopped fresh mushrooms
DRESSING:
1/4 cup lemon juice
2 tablespoons minced fresh basil
2 tablespoons olive oil
1 tablespoon water
1-1/2 teaspoons poppy seeds
1/2 teaspoon garlic salt
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely. , In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges