This is the time of year when we can still get away with serving nice big salads for dinner. I love preparing a salad when I have a little bit of extra time during the day and then letting it hang out in the fridge until dinner time. Depending on how hungry everyone is, I’ll either dish out large portions of the salad and call it dinner or grill some sausages or chicken breasts to round things out. It’s a great way to eat — especially if you are lucky enough to have a patio to sit on.  

 

Green salads aren’t usually enough to satisfy appetites at the end of the day, so I like anchoring my salads with something substantial. Potatoes, pasta, quinoa and wheat berries are all good ideas, but for this summer salad, I decided to go with barley.  

 

Use pearl barley for this recipe — it’s been polished, which gives it a smooth and creamy texture. And don’t worry too much if you don’t have all of the ingredients. This salad is also a good way to use up what happens to be in your fridge and other than the barley, no one ingredient is essential. If you’d like to substitute mixed salad greens for the arugula and pea shoots, go for it! I’ve also added corn, black beans, chickpeas or grape tomatoes for a little added bulk. Do what works for you and have some fun with it.

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    3 cups water360}"> 
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    3/4 cup pearl barley360}"> 
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    1/4 cup plain yogurt360}"> 
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    2 tbsp lemon juice360}"> 
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    1 tbsp grainy mustard360}"> 
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    salt and pepper to taste360}"> 
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    3 cups baby arugula or mixed greens360}"> 
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    1 cup pea shoots360}"> 
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    1/4 cup raisins360}"> 
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    1/4 cup finely chopped mint360}"> 
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    1/4 cup thinly sliced green onion
  • Directions
    • 1
      Pour the water in a medium saucepan and bring to a boil. Add barley to the pot and return the water to a boil. Cover, turn the heat down to a simmer and cook for 40-45 minutes or until the liquid is absorbed and the barley is tender. Transfer the barley to alarge saladbowl and let cool.  
    • 2
       Stir together the yogurt, lemon juice and mustard in a small bowl. Season with salt and pepper to taste and set aside.
    • 3
       Add the arugula, tomatoes, pea shoots and onion to the salad bowl and gently toss with the barley. Pour the yogurt dressing over the salad and toss to combine. Serve immediately or chill in the fridge until ready to serve.
    • 4
       
    • 5
      Tip: If you don’t want the greens to wilt under the dressing, wait to dress and toss the salad until just before serving.

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