Besides the healthy whole grain of the barley, this salad is chock full of good things. You've got the one-two soy punch of edamame and tofu along with pretty red bits of bell pepper, golden apricots and toasty almonds. The whole thing is cloaked in a creamy curry dressing.
It might just be my personal preference but I think this salad is best when served slightly warm. If all the ingredients are prepped, and all that's left to do is cook the barley, stir it all together and the warmth of the barley will heat everything perfectly.
For 4-6 servings:
- 6 ounces fried or baked tofu, cubed
- 1¼ cups pearled barley, rinsed
- 1 cup cooked, shelled edamame
- 6 dried apricots, chopped
- 1 small red bell pepper, chopped
- 1/2 cup sliced almonds, toasted
- 6 tablespoons plain, Greek-style yogurt
- 3 tablespoons mayonnaise
- 1 teaspoon curry powder
- Juice of half a lemon
Rinse the barley several times in cold water. Place in a saucepan and cover with 3-4 inches of cold water and a large pinch of salt. Bring to a boil over high heat. Reduce to a simmer and cook for about 20 minutes. Taste the barley, it should be soft but still chewy. Drain in a colander and set aside.
In a large bowl, whisk together the yogurt, mayo, curry powder and lemon juice. Add the barley, tofu, edamame, bell pepper, and apricots and stir so that the ingredients are thoroughly coated with the dressing. Season liberally with salt and freshly ground pepper to taste. Stir again, sprinkle with the almonds and serve.