Summertime Barley Salad
This recipe makes 8 servings 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 ¼ cup chopped fresh parsley just before serving.
Ingredients
- 1-3/4 cups (425 mL) pearl barley
- 1 clove garlic, minced
- ¼ cup (60 mL) cider vinegar
- 2 tbsp (30 mL) lemon juice
- 4 tsp (18 mL) Dijon mustard
- ¾ tsp (4 mL) salt
- ¼ tsp (1 mL) pepper
- ¼ cup (60 mL) extra-virgin olive oil
- 1 cup (250 mL) diced medium Gouda cheese or aged Gouda cheese
- ½ cup (125 mL) diced dried apricots
- ⅓ cup (75 mL) roasted salted pumpkin seeds
Instructions
- 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.
- Source : Canadian Living Magazine: June 2012