Apricot Barley Salad
User Reviews
5.0
12 reviews
Excellent
Apricot Barley Salad
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This healthy and hearty cold barley salad has a lot of flavor from the shallots, apricots, basil and dressing all served over a bed of fresh baby spinach.
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Ingredients
- 1 cup pearled barley
- 3 cups water
- 12 dried apricots chopped
- 1 large shallot sliced thin
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt separated
- 1 tsp fresh ground black pepper
- 1/3 cup fresh basil chopped
- 3 cups fresh baby spinach
- 1/4 cup pine nuts toasted
Instructions
- Bring the barley, water and 1/2 tsp kosher salt to a boil. Reduce to simmer, covered, and cook for 30 minutes.
- Remove from heat and stir in the sliced shallots and chopped apricots. Cover and let stand for 15 minutes.
- Drain any excess liquid, but it should all be absorbed. Chill in a bowl in the refrigerator for at least 1 hour.
- In a small sauté pan lightly toast pine nuts until golden and set aside. In a small bowl whisk together the vinegar, oil, other 1/2 tsp of salt and pepper. Pour dressing over barley, add basil and spinach and stir to mix.
- Serve chilled with toasted pine nuts on top.
Notes
- Slightly adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN.
- Slightly adapted from
- The All-Natural Diabetes Cookbook
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
38.6g
(13%)
Protein
5.4g
(11%)
Fat
8.9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2.6g
Monounsaturated Fat
4.4g
Sodium
341.5mg
(14%)
Fiber
7.3g
(29%)
Sugar
9.1g
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 38.6g | 13% |
| Protein | 5.4g | 11% |
| Fat | 8.9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 4.4g | 22% |
| Sodium | 341.5mg | 14% |
| Fiber | 7.3g | 29% |
| Sugar | 9.1g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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