Rainbow barley salad


Diced mango adds a sweet and surprising touch to this colorful salad of barley, red onion, peppers, herbs and cucumbers.

Ingrediants for Rainbow barley salad

  • 1 cup raw fast barley
  • 1 clove of garlic, minced
  • 2 tbsp. Weis Quality Extra Virgin Olive Oil
  • 2 tbsp. Weis quality red wine vinegar
  • 1 tablespoon. Weis quality stone-ground Dijon mustard
  • 1 Teaspoon. 100% pure Weis quality honey
  • 1/2 tsp Weis quality iodized salt
  • 1/2 tsp Weis Quality Black Malabar Pepper, freshly ground
  • 6ravanelli, quartered lengthwise
  • 2 large carrots, chopped
  • (8 oz) Pack Sugar Free Snap Peas
  • 2 cups of kale
  • 90 g of crumbled goat cheese

How to make Rainbow barley salad

1. Cook the barley as indicated on the label only until tender; drain and rinse with cold water.
2. In a large bowl, whisk together the garlic, oil, vinegar, mustard, honey, salt and pepper. Add the radishes, carrots, peas, kale and barley; mix until well combined. Serve the salad sprinkled with goat cheese. For about 8 cups.
Barley has a nutty flavor and a chewy texture. Use it to add a fiber boost to salads or soups or as an alternative to rice in recipes.


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