Barley Salad With Baby Greens and Basil Vinaigrette
Our summer Barley Salad is flavored with a homemade Basil Lime Vinaigrette. Juicy blueberries for sweetness, baby greens for texture and toasted almonds for a bit of crunch make every forkful of Barley Salad With Baby Greens And Basil Vinaigrette a taste of summer.
- 1 cup uncooked barley , preferably pearl barley
- 2 Tbs. olive oil
- 2 Tbs. apple cider vinegar
- 2 Tbs. lime juice
- 1 tsp. lime zest
- 1 tsp. sugar
- ½ tsp. salt
- ¼ tsp. pepper
- 2 Tbs. chopped fresh basil leaves
- 2 cups fresh blueberries
- 2 cups baby greens , such as arugula or baby kale
- ½ cup sliced almonds , toasted
- ¼ cup chopped red onion
Cook barley according to package directions; let cool.
In serving bowl combine olive oil, vinegar, lime juice, lime zest, sugar, salt and pepper until blended. Stir in chopped basil.
Add cooked barley, blueberries, baby greens, almonds and red onion, tossing until evenly coated. Serve at room temperature or chilled.
Calories: 227kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 261mg | Fiber: 7g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg