Very nice. I already had all of the ingredients other than carrots and shallots, so I omitted the carrots and used extra celery and subbed scallions for shallots. I also added a few rough-chopped dried cranberries, which was a lovely addition. Will make again.
Terrific! We're incorporating more resistant starches into our diet - cooked, cooled barley fits the bill. thanks for posting this!
Fabulous! We just loved this! So healthy and cleansing. Served with Dilly Sole recipe--made a great combination.
Lovely, filling salad! I enjoyed the crunch of the fresh veggies and the nuts in contrast with the barley...so nice to be using barley as a recipe star instead of hiding it in the broth of a soup! The dill also added a nice taste twist for me as I do not often use it. I found it to be even better the second day after the flavors mingled together a bit more. I added some truly fabulous raisins on its third go around and the touch of sweetness was nice as well and gave the leftovers some renewal. A great different salad - Thanks for sharing!
This is AWESOME. The carrot, pecan and dill flavours go together really well. Fresh pecans work really well too, and they're healthier than ones that have been roasted in oil. Made the salad without shallots because my audience has onion issues, but it was fine without them too. "Six servings" is a slightly conservative estimate, unless you're eating this as your main dish. (Barley is filling stuff, especially when it's mixed with carrots and nuts!). I made this as a side dish for three people and it became known as the never-ending barley salad...
This is a very different and good salad. Did not have any fresh dill on hand, so I used dried. I liked the added crunchiness of the veggies and nuts. This is much better if you let it sit in the refrigerator to let the flavors develop. Thanks for sharing your recipe.