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.
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Servings: 6 servings
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
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.
Video
Nutrition Facts
Barley Salad with Spinach and Strawberries
Serving Size
1 cup
Amount per Serving
Calories
310
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2.5
g
16
%
Cholesterol
5
mg
2
%
Sodium
70
mg
3
%
Carbohydrates
38
g
13
%
Fiber
7
g
29
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.