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Apricot Almond Barley Salad
Source: dLife

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

Prep Time: 1 hours
Cook Time: 0 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 1/2 Milk , 1/2 Other Carbs , 1 Starch
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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1 1/2 cup  barley, pearl
4 1/2 cup  cold water
1 tbsp  canola oil
1 each  red onion
0 3/4 cup  Apricots, fresh, sliced
0 3/4 cup  sliced almonds
2 tbsp  chopped parsley
8 oz  plain yogurt, whole milk
2 tbsp  Honey, dark
1 each  fresh lemons
0 1/2 tsp  ground cinnamon
0 1/2 tsp  ground turmeric
0 1/2 tsp  salt
1 pinch  ground nutmeg
  1. Rinse barley in fine sieve.
  2. 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.
  3. In small skillet, add oil and heat over medium. Add onion, sauté until golden brown.
  4. In serving dish, combine cooked barley, onion, apricots, almonds, and parsley. Toss.
  5. In small bowl, mix yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour dressing over barley mixture, and toss well to combine.
  6. Serve at room temperature.

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