Name: Barley Salad with Spinach and Strawberries
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup dry pearl or pot barley; 4 cups baby spinach, roughly chopped; 1 celery stalk, finely chopped; 2 green onions, finely chopped; 2 cups strawberries, hulled and halved; 1/2 cup soft goat cheese; 1/3 cup chopped pecans, toasted; 1/4 cup canola oil; 3 Tbsp balsamic vinegar; 2 Tbsp maple syrup; 1 tsp grainy mustard; 1/4 tsp ground black pepper

Recipes for Beginner Cooks Learn to Make: Barley Salad with Spinach and Strawberries

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Sweet, tart strawberries make a delicious addition to a salad. Cook Along with Dietitian, Michelle Jaelin to learn how to make a vinaigrette and this yummy Barley Salad with Spinach and Strawberries.

Learn

About the benefits of canola oil
The vinaigrette dressing ratio
What an emulsifier is and what common emulsifier ingredients are
How long you can store homemade dressing
Nutritional benefits of healthy fats

Steps

Read through the recipe and assemble the ingredients
Wash hands and tie back hair
Start cook along video and prepare the recipe

Barley Salad with Spinach and Strawberries

Sweet, tart strawberries make a delicious addition to a summer salad. If you’re taking this to a party, add nuts just before serving to keep them crunchy.

5 from 3 votes

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Course: Salad

Preparation: Vinaigrette

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: servings

Author: CanolaInfo

Ingredients

Barley Salad

1 cup dry pearl or pot barley
4 cups baby spinach, roughly chopped
1 celery stalk, finely chopped
2 green onions, finely chopped
2 cups strawberries, hulled and halved
1/2 cup soft goat cheese
1/3 cup chopped pecans, toasted

Vinaigrette

1/4 cup canola oil
3 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 tsp grainy mustard
1/4 tsp ground black pepper

Imperial – Metric

Instructions

Bring large saucepan of water to a boil, add barley and cook for 40-45 minutes or until tender. Then drain well, running under cool water to stop grains from cooking, and transfer to wide, shallow serving bowl. Set aside to cool completely.
Add spinach, celery and onions to cooled barley and toss gently to combine. Sprinkle with strawberries, goat cheese and pecans.
To make vinaigrette: In medium bowl or small jar, whisk or shake together all ingredients. Pour over salad and gently toss to combine.
Serve immediately.