Barley Salad with Spinach and Strawberries
Hello Everyone,
When I saw this recipe on Twitter, I just had to try it. It sounded exactly like what I wanted eat during the heat spell. A big advantage to recipes, like this one, that come from canolainfo.org is that they require very little modification in order to make them high in Omega-3s -- since they are all made with canola oil. The only change I made was to substitute walnuts for pecans, and I loved the result. You could always add a tablespoon of flax seed meal to the cooked barley if you wanted to add even more Omega-3s.
Stay well; eat healthy,
Susie
- Barley Salad
- 1 cup dry pearl or pot barley 250 mL
- 4 cups baby spinach, roughly chopped 1 L
- 1 celery stalk, finely chopped
- 2 green onions, finely chopped
- 2 cups strawberries, hulled and halved 500 mL
- 1/2 cup soft goat cheese 125 mL
- 1/3 cup chopped walnuts, toasted 75 mL
- Vinaigrette:
- 1/4 cup canola oil 60 mL
- 3 Tbsp balsamic vinegar 45 mL
- 2 Tbsp maple syrup 30 mL
- 1 tsp grainy mustard 5 mL
- 1/4 tsp ground black pepper 1 mL
Instructions
- 1. 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.
- 2. Add spinach, celery and onions to cooled barley and toss gently to combine. Sprinkle with strawberries, goat cheese and walnuts.
- 3. To make vinaigrette: In medium bowl or small jar, whisk or shake together all ingredients. Pour over salad and gently toss to combine.
- 4. Serve immediately.
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