Barley Salad with Dried Cherries, Feta, Grilled Pork & Sautéed Spinach
This delicious salad is chock-a-block full of flavour.
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Servings: 4 servings
Ingredients
Sautéed Spinach:
- 1 Tbsp canola oil
- 4 cups baby spinach
Dressing:
- 1/4 cup canola oil
- 1 Tbsp fresh chopped mint
- 1 Tbsp chopped fresh parsley
Barley
- 2 Tbsp canola oil
- 2 shallots, minced
- 1 1/2 cups pearl barley, rinsed
- 3 1/2 cups no-salt added vegetable stock
- 1 tsp kosher salt
Salad:
- 1 cup cooked kernel corn
- 1/3 cup dried cherries
- 12 oz grilled pork tenderloin, cubed
- 4 oz crumbled feta cheese
Instructions
Sautéed Spinach:
- Heat oil in a skillet set over medium heat. Add spinach and cook, stirring frequently, until wilted. Remove from heat and let cool. Season with salt and pepper.
Dressing:
- Combine all ingredients in a mixing bowl and whisk to mix. Season with salt and pepper.
Barley:
- Heat oil over medium-low heat in a large heavy pot with a lid; add shallots and cook, stirring frequently, until lightly browned.
- Add barley to pot and cook, stirring frequently, for 1 minute. Add stock to pot and bring to a boil; cover with lid, reduce heat to low and cook for about 40 minutes.
- Remove from heat, drain any excess liquid, fluff with a fork and let cool.
Salad:
- Combine spinach, barley, corn, cherries, pork and feta in a large bowl and stir to mix. Drizzle generously with dressing, stirring to evenly mix. Season with salt and pepper and serve immediately.
Nutrition Facts
Barley Salad with Dried Cherries, Feta, Grilled Pork & Sautéed Spinach
Serving Size
1
Amount per Serving
Calories
544
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Cholesterol
57
mg
19
%
Sodium
241
mg
10
%
Potassium
679
mg
19
%
Carbohydrates
53
g
18
%
Fiber
10
g
42
%
Sugar
11
g
12
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.