- 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.
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