Summertime Barley Salad

Summertime Barley Salad 580 Author: Canadian Living Credits: Summertime Barley Salad 580

This delicious, sweet and savoury salad may appear to have a lot of dressing, but the barley and apricots will absorb most of it while it stands, adding lots of flavour. Brighten it up by stirring in 1/4 cup chopped fresh parsley just before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 1 3/4 cup pearl barley
  • 1 clove garlic minced
  • 1/4 cup cider vinegar
  • 2 tablespoons lemon juice
  • 4 teaspoons Dijon mustard
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup diced medium Gouda cheese
  • 1 cup diced aged Gouda cheese
  • 1/2 cup diced dried apricot
  • 1/3 cup roasted salted pumpkin seed

Method

In large pot of boiling lightly salted water, cook barley according to package directions, 20 to 25 minutes. Drain and rinse under cold water; drain again.

In large bowl, combine garlic, vinegar, lemon juice, mustard, salt and pepper; gradually whisk in oil until combined. Add barley, Gouda cheese and apricots; stir to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

To serve, toss with pumpkin seeds.

Nutritional facts per each of 8 servings: about

  • Fibre 4 g
  • Sodium 887 mg
  • Sugars 5 g
  • Protein 10 g
  • Calories 351.0
  • Total fat 17 g
  • Potassium 322 mg
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 43 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Summertime Barley Salad

Login