Written by Cindy Graham

Arugula Apricot Salad

 

This refreshing salad contrasts bitter arugula with sweet apricots and apple juice to delight the palate. The barley or berries have a wonderful chewy texture and slightly nutty flavor.

 

 

1 cup whole barley, spelt or wheat berries

 

3 cups packed arugula

 

2 shallots, sliced thinly

 

1/2 cup apple juice

 

1 stalk celery, thinly sliced

 

1/2 cup dried apricots, chopped

 

1/4 cup toasted sliced almonds, or nuts of choice

 

 

 

Soak the barley or berries eight hours or so. Drain then cover with water and cook till tender, approximately 45 minutes.

 

Drain well in strainer. Mix all ingredients together and let flavors marry for at an hour or more before serving.

 

 

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