Warm Jeweled Barley Salad with Honey-Mustard Dressing recipe
All Recipes Salad Grains
Ingredients
- 1 cup pearl barley, rinsed ⅓ cup dried apricots, coarsely chopped ⅓ cup raisins ⅓ cup dried cherries or dried cranberries ⅓ cup slivered almonds 2 tablespoons olive oil 1 medium red onion, coarsely chopped 3 tablespoons Dijon mustard 1 tablespoon honey 1 tablespoon cider vinegar ½ teaspoon salt
Nutrition Info
- 211.9 caloriescarbohydrate: 35.6 gcholesterol: : -fat: 6.3 gfiber: 5.8 gprotein: 4.7 gsaturatedFat: 0.7 gservingSize: -sodium: 292.2 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Warm Jeweled Barley Salad with Honey-Mustard Dressing
Directions
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Bring a large pot of water to a boil. Cook barley in boiling water, uncovered, over medium heat, stirring occasionally, until tender, about 40 minutes. Add dried fruit and cook 1 minute more. Drain barley mixture well and transfer to a large bowl.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Toast almonds in a small rimmed baking sheet or pie pan until golden, 10 to 15 minutes. Let cool.
While barley cooks and nuts toast, heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook onion, stirring occasionally, until browned around edges, 6 to 8 minutes. Add onion to barley and toss to combine.
Whisk together mustard, honey, vinegar, and salt in a small bowl. Whisk in remaining tablespoon oil and pour dressing over salad. Toss well. Sprinkle salad with toasted almonds and toss lightly.