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
Ingredients
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
- Folate 14.0
- Calcium 13.0
- Vitamin A 6.0
- Vitamin C 2.0
