Sweet Curry Barley Salad

Clock Icon 60 minutes |
Servings: Recipe yields 11-12 cups |
Prep: 25 minutes |
Cook: 25-40 minutes

Ingredients

Salad:
  • 2 cups (500 mL) uncooked pot or pearl barley (6-7 cups cooked)
  • 2 large carrots, shredded
  • 4 stalks of celery, thinly sliced
  • 1 ½ cup (375 mL) chopped curly leaf parsley
  • 1 cup (250 mL) dates, chopped
  • 1 cup (250 mL) shelled sunflower seeds
Sweet Curry Dressing
  • 1 cup (250 mL) canola or olive oil
  • 1 cup (250 mL) plain yogurt
  • 3 cloves garlic, minced
  • ¼ cup (50 mL) lemon juice
  • ¼ cup (50 mL) honey
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) curry powder
  • ½ tsp (2 mL) turmeric


Method

  1. In large pot bring 6 cups of water and 2 cups barley to a boil. Lower to simmer for 25-40 minutes depending on type of barley used.  Cook pearl barley for 25 minutes/ pot barley for 40 minutes. Drain barley once cooked.
  2. To cool barley – either place in fridge or place barley in colander and run cold water over to cool it down quickly.
  3. In a large bowl, stir together cooled barley, shredded carrots, sliced celery, chopped dates, shelled sunflower seeds, and chopped parsley. Set aside.
  4. In small bowl whisk together all dressing ingredients. Set aside.
  5. Pour dressing over salad ingredients.
  6. Stir dressing and salad together gently until well combined.
  7. Serve immediately.

Tips

This salad will keep in the fridge for about 3-4 days.

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