Fresh Barley Salad Recipes

Steps:

• In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
• Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

Steps:

• Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
• Meanwhile chop and/or saute and vegetables you want to use in your salad.
• Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
• When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
• Serve garnished with parmasan, mint, and/or olives.

Steps:

• Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
• Meanwhile chop and/or saute and vegetables you want to use in your salad.
• Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
• When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
• Serve garnished with parmasan, mint, and/or olives.

Steps:

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Steps:

• In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

Steps:

• Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
• Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.