Barley Salad

The barley can be cooked up to 3 days ahead, drained thoroughly, and stored in an airtight container in the refrigerator. Chop the celery and peanuts 1 day ahead, but wait to dice the apples until just before assembling to prevent browning. The complete salad is best assembled 2-4 hours before serving to allow flavors to meld.

Store assembled salad in an airtight container in the refrigerator for up to 2 days. The apples may soften slightly and release moisture, so drain any excess liquid before serving. Add a splash of fresh mayonnaise if the salad appears dry after storage. Not recommended for freezing.