Lemony Barley Garden Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A light yet hearty recipe that uses many of my farmers market finds. I came up with this recipe like I normally do, by checking the fridge and cupboards and putting things together! It's rather quick once the barley is cooked, which can be done in advance. This is really good as a cold salad to take on a picnic. Ingredients:
1 cup pearl barley |
3 cups water or 3 cups vegetable broth |
1 tablespoon olive oil |
2 garlic, cloves-crushed |
1 diced red bell pepper |
1 medium zucchini, diced |
1 bunch asparagus |
2 cups spinach, chopped |
4 sliced scallions |
4 -6 diced campari tomatoes (or any kind on hand) |
2 lemons, juice of |
1/2 cup chopped fresh basil |
1/2 cup chopped fresh parsley |
salt and pepper |
Directions:
1. In a medium saucepan combine water or broth and barley. Simmer until all water is absorbed, approx 1 hour. When the barley is almost ready heat olive oil in a large saute pan. Add garlic, saute 1 minute Add bell pepper, zuccini and asparagus, saute 5 minutes or until soft. Stir in spinach and cook until just wilted. Add veggies to barley. Stir in remaining ingredients. Adjust seasoning to taste. Serve warm or cold.
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