Warm Jeweled Barley Salad With Honey-Mustard Dressing
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
29
Sweetness
54
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Pearl Barley (rinsed)1 cup
Raisin1 cup
Dried Cherry1 cup
Slivered Almonds2 tbsps
Olive Oil1 medium
Red Onion (coarsely chopped)3 tbsps
Dijon Mustard1 tbsp
Honey1 tbsp
Cider Vinegar1 tsp
SaltDirections:
1
Bring a large pot of water to a boil
2
Cook barley in boiling water, uncovered, over medium heat, stirring occasionally, until tender, about 40 minutes
3
Add dried fruit and cook 1 minute more
4
Drain barley mixture well and transfer to a large bowl
5
Meanwhile, preheat oven to 350 degrees F (175 degrees C)
6
Toast almonds in a small rimmed baking sheet or pie pan until golden, 10 to 15 minutes
7
Let cool
8
While barley cooks and nuts toast, heat 1 tablespoon oil in a large skillet over medium heat until shimmering
9
Cook onion, stirring occasionally, until browned around edges, 6 to 8 minutes
10
Add onion to barley and toss to combine
11
Whisk together mustard, honey, vinegar, and salt in a small bowl
12
Whisk in remaining tablespoon oil and pour dressing over salad
13
Toss well
14
Sprinkle salad with toasted almonds and toss lightly