Build a crisp salad out of the season’s best ingredients, then tie it all together with a spiced lemon dressing
Barley adds chewy texture and mild nutty flavour – not to mention it’s a great source of fiber. You’ll find it in several varieties at the grocery store. Look for pearl barley, available in both regular and quick-cooking forms.
4 cups assorted greens such as baby bok choy, endive, radicchio, and/or butter lettuce
1/2 head cauliflower (sliced 1/2 inch thick)
2 carrots (peels and then sliced with a peeler into ribbons)
2/3 cup cooked barley
1/4 cup lemon or lime juice
2 tbsp honey
1 tbsp olive oil
1 tsp paprika
1/8 tsp nutmeg
1/8 tsp cayenne pepper
Walnuts chopped and toasted (optional)
In a large bowl combine vegetables and barley.
For dressing, in a screw-top jar combine lemon juice, honey, olive oil, paprika, nutmeg and cayenne. Cover and shake well. Drizzle over salad. Sprinkle with toasted walnuts, if desired.
Time: 30 min.