- 1 cup quick-cooking barley
- 2 large tart apples, chopped
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup heavy whipping cream
- 1/2 cup mayonnaise
- 4-1/2 teaspoons sugar
- Cook barley according to package directions; drain and rinse in cold water. In a small serving bowl, combine barley, apples, walnuts, raisins, cream, mayonnaise and sugar. Cover and refrigerate until serving. Yield: 6-8 servings.
Originally published as Barley Waldorf Salad in Quick Cooking July/August 2004, p10
Reviews for Barley Waldorf Salad
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Reviewed Jul. 13, 2008
"I tried this recipe with dried cranberries instead of raisins and it is delicious too."