Ingredients (use vegan versions):
- 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)
Directions:
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!*
Serves: 4
Preparation time: 15 minutes plus setting time
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