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
  1. 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.
  2. 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.)
  3. To serve, toss with pumpkin seeds.
  4. Source : Canadian Living Magazine: June 2012
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/02/04/summertime-barley-salad/