Apricot-Almond Barley Salad

Source: dLife

A well-seasoned salad of barley, almonds and dried apricots.

Nutrition Facts
Makes 12 servings
Amount Per Serving
Calories	188.4
Total Carbs	34.4g
Dietary Fiber	5.6g
Sugars	4.9g
Total Fat	3.8g
Saturated Fat	0.4g
Unsaturated Fat	3.4g
Potassium	0mg
Protein	4.7g
Sodium	119.3mg
Dietary Exchanges 1/2 Fat, 1/2 Fruit, 1 1/4 Starch
See the Detailed Nutritional Analysis
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1.5 cup Barley, pearl
4.5 cup water
1 tbsp canola oil
1 red onion , thinly sliced
6 oz dried apricots , sliced
0.5 cup sliced almonds
2 tbsp chopped parsley
1 cup lowfat plain yogurt
2 tbsp honey
1 fresh lemons , juiced
0.5 tsp ground cinnamon
0.5 tsp ground turmeric
0.5 tsp salt
1 pinch ground nutmeg

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

Be sure to use moist, plump apricots in this recipe.