Heat the oil in a Dutch oven or casserole over medium heat. Add the onion; cook for 5 minutes or until the onion is softened.
Add the red pepper, barley, broth, marjoram, thyme, lima beans, carrots and mushrooms. Bring just to boiling over medium heat. Reduce heat to low. Cover Dutch oven; simmer for 10 minutes or until the barley is cooked and the peppers and carrots are tender-crisp.
Remove Dutch oven from heat. Stir in dried fruit and salt. Let stand, covered, for 10 minutes. Scrape the mixture into a large bowl and refrigerate, covered, for 2 hours or until well chilled.
Whisk together the apple juice, vinegar, honey and hot-pepper sauce in a small bowl to make the dressing. Add dressing to the barley mixture, tossing to coat. Serve the salad on assorted lettuce leaves. Makes 8 servings.
