Barley-Apricot Salad Recipe

Name: Barley-Apricot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken or vegetable broth, low-sodium canned, or homemade; 1 cup barley; 1 teaspoon extra-virgin olive oil; 1 teaspoon kosher salt; 1 cup chopped dried apricots; 1/2 cup sliced almonds, toasted; 1/2 cup chopped flat-leaf parsley; 1/2 teaspoon ground cinnamon; 1 scallion (white and green parts), thinly sliced; 1/4 cup freshly squeezed lemon juice; 2 teaspoons honey; 1/4 teaspoon kosher salt; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil

Servings: persons

2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

1
Bring broth to a boil in a medium saucepan.
2
Add the barley, oil, and salt.
3
Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes.
4
Remove from the heat and let stand, covered, for 10 minutes more.
5
Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl.
6
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
7
Drain excess liquid from barley, if needed.
8
Transfer to a bowl and toss with the remaining salad ingredients and dressing.
9
Serve warm or at room temperature.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups chicken or vegetable broth, low-sodium canned, or homemade, 1 cup barley, 1 teaspoon extra-virgin olive oil, 1 teaspoon kosher salt, and more.

Yes, Barley-Apricot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley-Apricot Salad

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