This recipe is a light and healthy side-dish that can even be great as a main course.
Recipe by: Johanna M. Cook
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.
INGREDIENTS - 6 servings
1 Cup barley
2 Cups Water
1 Piece red bell pepper(s), diced
Piece English cucumber(s) or seedless cucumber, diced
Cup red onion(s), diced
3 Cups fresh spinach roughly chopped - flat leaf
Piece Lemon(s) juice of half a lemon
1 Teaspoon Dijon mustard
2 Teaspoons kosher salt
1 Teaspoon sugar granulated
3 Tablespoon olive oil, extra virgin
1 Teaspoon red wine vinegar or raw apple cider vinegar
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.
Note: You may also want to add chopped walnuts or slivered almonds, and you can add even more sweetness with dried fruits like cranberries and chopped apricots!
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