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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 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

INGREDIENTS - 6 servings
  • 1 Cup barley
  • 2 Cups Water
  • 1 Piece red bell pepper(s), diced
  • 12 Piece English cucumber(s) or seedless cucumber, diced
  • 12 Cup red onion(s), diced
  • 3 Cups fresh spinach roughly chopped - flat leaf
  • 12 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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