Spring Barley Salad

By devogirl

make this delectable salad when the first crop of asparagus appears in spring.

calorie 158
total fat 2g
protein 5.8g
carbs 33g
cholesterol 0g
sodium 86mg

Ingredients

• Basic Vinaigrette:
• 1 cup pearl barley
• 6-8 oz slender asparagus, cut into 1-inch pieces
• 1 cup fresh steamed or frozen peas
• 1 red bell pepper, finely diced
• 1 cup finely shredded green cabbage
• 1 celery stalk, finely diced
• 1/4 - 1/2 cup sliced black olives
• 2 Tbsp minced fresh dill, or more to taste
• 1/2 cup prepared Vinaigrette or Basic Vinaiigrette below
• salt and pepper to taste
• 1/2 cup evoo
• 1/4 - 1/3 cup balsamic or apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp honey, maple syrup or brown rice syrup
• 1 tsp Italian or salt-free all-purpose seasoning
• Combine ingredients and mix well. Saves for 2 weeks.

Preparation

Step 1

1. Combine barley with 3 cups water in a deep saucepan. Bring to a simmer, then cover and simmer gently until water is absorbed, 40-50 mins. let cool to room temp.

2. Combine the barley with all th remaining ingredients in a mixing bowl. Toss together thoroughly. If time allows, let stand for 1 hour or so before serving to allow the flavors to blend.

*Pair with quiche, tomatoes and carrots for a healthy, yummy meal.