Barley Fruit Salad

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Posted By: MD
Posted In:  Fruit
Page Views:  944 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  4

Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


  • 3 cups water
  • 1 cup quick cooking barley
  • 1/3 cup raisins
  • 5 apricot halves, cut into slivers
  • 1 sweet apple (I use gala), cut into thin slices
  • 1-2 cups sliced strawberries (I like them in small wedges)
  • juice of 1/2 a lemon
  • juice of 1/2 a lime
  • 1 tablespoon agave nectar or vegan maple syrup (adds depth, but optional)
  • 2 tablespoons vegan brown sugar, or to taste (can also use aspartame sweetener)
  • 4-5 fresh mint leaves, torn into small pieces
  • lemon and lime zest, for garnish (optional)


Bring water to a boil and add barley. cover and lower heat, simmer 10 minutes or until done (still slightly chewy, kind of like aldente pasta). Add raisins in the last three minutes of cooking. drain, set aside and allow to cool.

In a small bowl, whisk together the citrus juices and nectar or syrup until incorporated. Add vegan sugar and whisk, adjust amounts to taste.

In a separate bowl, toss barley with fruit and mint. Pour dressing over salad (make sure the apple slices are covered!!).

Allow to cool 1 hour or overnight (its much better overnight). Garnish with zest.

*This salad is so wonderful! It has a depth of flavor that reminds me of summer in the Bahamas, and the barley gets a pretty pink color from the strawberries. Don't be afraid to adjust the ingredients, they are only minor suggestions!*

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