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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apricot Almond Barley Salad

Source: dLife

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

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	118.6

Total Carbs	20.6 g

Dietary Fiber	3.6 g

Sugars	4.8 g

Total Fat	3.0 g

Saturated Fat	0.8 g

Unsaturated Fat	0.4 g

Potassium	82.2 mg

Protein	3.5 g

Sodium	20.9 mg

Dietary Exchanges 3.0 Fat, 0.1 Vegetables, 0.1 Fruits, 0.1 Milk, 0.1 Other Carbs, 0.8 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup barley, pearl 4.5
4 1/2 cup cold water 1.0
1 tbsp canola oil 1.0
1 each red onion 0.75
0 3/4 cup Apricots, fresh, sliced 0.75
0 3/4 cup sliced almonds 2.0
2 tbsp chopped parsley 8.0
8 oz plain yogurt, whole milk 2.0
2 tbsp Honey, dark 1.0
1 each fresh lemons 0.5
0 1/2 tsp ground cinnamon 0.5
0 1/2 tsp ground turmeric 0.5
0 1/2 tsp salt 1.0
1 pinch ground nutmeg

Directions

Rinse barley in fine sieve.
In large saucepan, bring water to boil. Add barley, and return to boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
In small skillet, add oil and heat over medium. Add onion, sauté until golden brown.
In serving dish, combine cooked barley, onion, apricots, almonds, and parsley. Toss.
In small bowl, mix yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour dressing over barley mixture, and toss well to combine.
Serve at room temperature.