Recipe
Barley & Fresh Vegetable Salad
In the quest to eat healthier in the new year for myself and my entire family, I have decided to attempt to incorporate more raw foods into our diets.
It's always been said that the brighter your food is, the better it is for you. And my grandmother, Rufina always told me as a kid, that leafy greens "sweep your insides of dirt and germs", and I will never forget that!
This recipe for Barley & Fresh Vegetable Salad is a very refreshing dish that can go well with a piece of fish or some grilled lean protein like chicken breast or a pork loin, or just simply eat by itself!
Samantha got caught crawling up on the table to grab some barley salad! She especially loves the cucumbers and red bell peppers!"
- 1 cup of barley
- 2.5 cups of water
- 1 red bell pepper – diced
- .5 of a seedless cucumber (English Cucumber) – diced
- 1/2 cup of red onion – diced
- 3 cups of baby spinach – roughly chopped
- Dressing
- Juice of half a lemon
- 1 tsp Dijon mustard
- 1 tsp of red wine vinegar
- 2 tsp of kosher salt
- 1 tsp of granulated sugar
- 2 TBL of extra virgin olive oil
Bring the water and barley up to boil in a medium sauce pot then bring down to a low, and cover. Stir occasionally until fully cooked, about 20 minutes.
While the barley is cooking, take a large bowl and whisk all the salad dressing ingredients together.
Place the barley in the bowl with all the vegetables and gently toss. Serve,
Notes
This recipe is also great with the addition of chopped walnuts or slivered almonds. Add even more sweetness with dried fruits like cranberries and chopped apricots!
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