Healthy apple-barley salad

4 servings
15 min
20 min
Very Easy


Number of serving: 4
1 cup barley, whatever kind you prefer or can find

2 cups vegetable stock

1/2 cup mined fresh parsley

1/2 cup minced fresh mint

1 medium apple, your favorite kind, unpeeled, cored and diced

2 tablespoons fresh lemon juice (about the juice of one lemon)

2 teaspoons olive oil

1/4 cup unsweetened apple juice

1/3 cup white wine vinegar

2 teaspoons honey


  • Pinch salt and a grinding of pepper to taste.
  • For the salad, toast the barley in a dry pot over medium heat for a few moments until light brown, about 3 minutes.
  • Be sure to stir so it doesn't burn. Add the stock and bring to a boil, then reduce the heat so the liquid simmers, cover the pot and simmer for 25 minutes.
  • The barley should be soft. Remove from the heat and if there is extra liquid that hasn't been absorbed, drain it off.
  • Transfer the barley to a serving bowl and toss with the parsley, mint and apple.
  • For the dressing, whisk together the lemon juice, olive oil, apple juice, vinegar and honey. Season with salt and pepper to taste.
  • Pour the dressing over the barley and toss to coat. Refrigerate until cold before serving, at least 30 minutes.


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