This fresh and light salad is a perfect spring side dish or lunch. It would be great alongside some grilled meat but is also wonderful on its own! The best part is it is loaded with nutrition and it is the kind of recipe that helps keep you full for longer. Make some today to find out for yourself.
Back in the fall I bought a GIANT bag of pearled barley. I had big plans for using it in all sorts of soups and stews and other lovely wintery comfort food.
I did make a few lovely soups, including this delicious Creamy Mushroom and Barley Soup. Mmmm!
But it turns out when you only use barley a cup at a time, it takes a while to get through a big old bag. So I needed to mix it up and make something a bit more spring and summer friendly.
That’s right, put away the soup pot. Barley is coming into a new season!
This really isn’t much different than the quinoa salad kick I went on. But this take is even fresher and more filling! It would be a great picnic side as it is portable and can be made ahead.
It would be great for a nice dinner served alongside a piece of grilled meat. Can’t you imagine it with a lovely chicken breast, or pork chop, or fish?
It also makes a great lunch on it’s own. In fact, I brought the leftovers to work for lunch for 4 days. I didn’t need anything else and it held up really well even as the days went on.
So if you are looking for a new fresh side, this is definitely worth making! Even my manly man, steak and potatoes husband really enjoyed it.
He mentioned how much he like it at least twice over the course of dinner. That’s saying something too.
If that last bit of barley is already working its way toward the back of the pantry, stop! Pull it out and put it to good use!
Or maybe if you don’t have barley handy but you’d still like to try asparagus in a fun new salad, there is always maple bacon asparagus salad!
What is your favorite salad combination?