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When Girl Meets 30

Summer Barley Salad with Lemon Vinaigrette

August 2, 2012 By Erin Kennedy 1 Comment

I love barley. Previously, I had only eaten it hot with some butter, salt and pepper. But as of lately, I have discovered that it is a delicious main ingredient for a refreshing summer salad with a bunch of yummy accompaniments. Barley is great because it is so good for you, it’s very inexpensive and tastes great. It has a  nutty flavor and is and chewy with a little sweetness. It is perfect for a snack or hearty enough for a meal. I love to eat this for lunch because it keeps me full all through the afternoon. The sweetness of the raisins and crunch of the almonds helps me get my protein. I love this salad.

Summer Barley Salad

2 cups uncooked pearl barley
1 cup cherry tomatoes cut in half
3/4 cup chopped radishes
1/4 cup chopped green onions
1/4 cup chopped fresh flat-leaf parsley
1/4 cup hand torn fresh mint
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup almonds
1/4 cup golden raisins
1/4 cup  raisins

Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain and cool completely. In a bowl combine all ingredients and toss in vinaigrette (see below.)

Lemon Vinaigrette 

1/2 cup fresh lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced or pressed

Combine juice and next 4, stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.

Filed Under: Recipes

Comments

  1. Anonymous says

    July 23, 2013 at 11:01 pm

    This is a fantastic recipe for summer nights. Easy, breezy and delicious, even without the green onions. I made it last night and went out, and when I returned, my husband had clearly gone back for seconds and possibly thirds. My three-year-old liked it too! I will share this with my friends and family.. Thanks!

    Reply

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Erin Kennedy is the editor of My Thirty Spot, a lifestyle blog for sharing tips and stories for women in their 30s to live the best 30 lives we can. Read More →

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