Pearl Barley Salad Food

PEARL BARLEY SALAD

Steps:

• In a large mixing bowl, add extra virgin olive oil + lemon juice + salt + pepper + garlic + sweetener.
• Mix well using a whisker.
• Next, add the cooked pearl barley + red beans + bell peppers + cucumber + cilantro + toasted walnuts.
• Combine everything using a spatula.
• Pearl barley & red bean salad is ready. Enjoy! :)

BARLEY GREEK SALAD

Steps:

• Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
• Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
• Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Steps:

• Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
• Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
• Toss through the onion and parsley.
• Top with the almonds and feta.

BARLEY, FETA, AND PEAR SALAD

Steps:

• Preheat oven to 375°F.
• In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
• While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
• Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.

EDAMAME AND BARLEY SALAD

Steps:

• To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
• To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
• Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.

SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
• Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.