Sunday, February 27, 2011


I took this salad along to a potluck luncheon and it got lots of favorable reviews. It outshone the unimaginative green salads it was next to. It has a unique ingredient not often found in salads - barley. I like the wholesomeness of the barley, the added goodness of spinach and the chewy texture.
(I know the pictures all look similar, but this one is different again)

1 1/2 cup pearl barley, rinsed
2 cup brown rice, rinsed
3 cups cherry tomatoes, halved
4 green onion, chopped
1 red pepper, chopped
1 cup celery, chopped
1 cup seeds (almonds, pumpkin or sunflower)
4 cups spinach, chopped
1 cup feta cheese, crumbled

1/2 cup olive oil
1/2 cup lemon juice
2 tsp basil or oregano

In saucepan of boiling water, cook barley until tender, about 20 minutes. Drain and rinse. Let stand 10 minutes to dry. Transfer to large bowl.

Meanwhile, in separate saucepan, bring 2 cups water and rice to bowl. Simmer until tender. let stand for 5 minutes. Add to barley mixture; let cool.

Cut tomatoes in half; add to barley mixture. Add onion, pepper, celery, seeds, feta and chopped spinach.

Add dressing and toss.

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