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Spring Barley Salad

Servings

3

Serving size

about 2 cups
COOKING TIME
60 Minutes
CHILLING TIME
30 minutes

This recipe can be multiplied and makes very good leftovers.

Spring Barley Salad

Ingredients

2 quart Water
1 cup Barley, pearled, raw
1 Small Shallots, raw (minced)
2 Medium stalk Celery, raw (diced)
2 medium Carrots, raw (peeled and diced)
8 ounces Yellow squash (seeded and diced)
1/2 Medium Green bell peppers (seeded and diced)
4 medium Radishes, raw (sliced very thinly)
2 ounce Feta cheese (crumbled)
2 Tbsp. Pine nuts
2 Tbsp., drained Capers
2 tsp. Caper liquid
6 leaves Fresh basil (chiffonade)
3 Tbsp. Olive oil
1/4 tsp. Salt
1 to taste Black pepper

Instructions

Place the water in a large stock pot over high heat. When it begins to boil add the barley and reduce the heat to medium-high so that the barley is at a slow rolling boil. Stir occasionally.

While the barley is cooking prep the vegetables and add the shallot, celery, carrots, yellow squash, green bell pepper, radishes, feta cheese, pine nuts, capers, caper liquid and basil to a large bowl. Fold together gently.

Add two tablespoons of the olive oil to the bowl and fold together gently. Place the bowl in the refrigerator.

When the barley is just cooked it will be slightly firm and chewy but not have a grainy texture. Drain and add to a second bowl. Add the remaining tablespoon of olive oil and fold gently. Let the barley cool for about ten minutes and then put it in the refrigerator to chill.

After about 30 minutes fold the chilled barley into the bowl with the veggies, salt and pepper. Chill for another 30 minutes or so.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

Barley makes a great alternative to pasta or rice salads. It has a terrific, slightly chewy texture that goes so well in a salad like this one. You could substitute the barley for pasta or rice in your favorite salad. The rule of thumb is 1 cup of uncooked barley = 3 servings. Likewise, you’re not stuck with the veggies in this salad. Like asparagus or spinach? Add that instead of the peppers and squash.

"In the Spring, I have counted 136 different kinds of weather inside of 24 hours."

Mark Twain, Author