Barley Salad With Spinach And Strawberries Food
BARLEY SALAD WITH SPINACH AND STRAWBERRIES
Sweet, tart strawberries make a delicious addition to a summer salad. If you're taking this to a party, add nuts just before serving to keep them crunchy.
Provided by CanolaInfo
Categories Salad
Time 1h
Number Of Ingredients 12
Steps:
- Bring large saucepan of water to a boil, add barley and cook for 40-45 minutes or until tender. Then drain well, running under cool water to stop grains from cooking, and transfer to wide, shallow serving bowl. Set aside to cool completely.
- Add spinach, celery and onions to cooled barley and toss gently to combine. Sprinkle with strawberries, goat cheese and pecans.
- To make vinaigrette: In medium bowl or small jar, whisk or shake together all ingredients. Pour over salad and gently toss to combine.
- Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 310 kcal, Carbohydrate 38 g, Protein 6 g, Fat 16 g, SaturatedFat 2.5 g, Cholesterol 5 mg, Sodium 70 mg, Fiber 7 g
SPINACH SALAD WITH GRILLED SALMON AND STRAWBERRIES
This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon--leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.
Provided by Bibi
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
- Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
- Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
- Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
- Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
- Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.
Nutrition Facts : Calories 454 calories, Carbohydrate 13.5 g, Cholesterol 76 mg, Fat 31.2 g, Fiber 3.8 g, Protein 30.5 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 7.9 g
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