Apple Barley Salad

A guest post by Juliette Britton
If you’re tired of brown rice or whole wheat pasta, give barley a try.  Barley has a nice  nutty flavor and provides an excellent source of fiber.   

One of my favorite barley dishes is apple barley salad.   You can serve it as a side dish (goes well with grilled chicken), or it makes a great salad topper (place one cup over 2 cups of baby spinach).

This is what you need:

1.5 cup dry barley (makes 3 cups cooked)


2 T honey

2 T Dijon mustard

4 T apple cider vinegar

½ cup extra-virgin olive oil


1 shallot, minced

2 cup celery, sliced thin

2  Granny Smith apples, peeled and chopped

3/4 cup chopped walnuts

½ cup dried cranberries or cherries

Salt and pepper to taste

Cook barley according to package -OR- cook it in a rice cooker. For every rice cooker cup of barley, add 2 rice cooker cups of water.  Turns out perfect every time!  Let the barley cool.

In a small bowl, prepare dressing.

In large bowl, combine salad and barley.  Toss the salad with the dressing.  Refrigerate for at least 4 hours.


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