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The Cook Book

Barley & Fresh Vegetable Salad

This recipe is a light and healthy side-dish that can even be great as a main course.

Total time
30 mins

Recipe by:

Johanna M. Cook is the founder of http://mommacuisine.com/ where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at http://youtube.com/mommacuisineshow.

Barley & Fresh Vegetable Salad

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Ingredients

( 6 servings )
  • 1 Cup Barley
  • 2 Cups Water
  • 1 Piece Red Bell Pepper diced
  • 12 Piece Cucumber diced - seedless/English
  • 12 Cup Red Onions diced
  • 3 Cups Spinach roughly chopped - flat leaf
  • 12 Piece Lemon juice of half a lemon
  • 1 Teaspoon Mustard dijon mustard
  • 1 Teaspoon Red Wine Vinegar can be substitute with raw apple cider vinegar
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Sugar granulated
  • 3 Tablespoon Olive Oil extra-virgin

Preparation

  • 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 15 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.

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