(from Canadian Living)
Oh the shames for not updating the blog ... oh well, better late than never! This little gem of a salad was probably the best thing I tasted this summer - no, I'm serious! Everything about it was amazing - taste, texture, quality of leftovers - check! I don't care for fresh spinach however, so used arugula instead.
1 cup pearl barley, rinsed
1 cup basmati rice, rinsed
3 cups cherry tomatoes
½ large red onion
4 cups baby spinach, coarsely chopped
1 pkg (200 g) feta cheese, crumbled
Dressing – whisk together,
pour over salad to coat – refrigerate 30 mins or 24 hrs:
½ cup lemon
juice
1 tsp dried oregano
1 tsp salt
½ tsp pepper
Meanwhile, in separate saucepan, bring 1½ cups salted water to boil. Add rice; cover, reduce heat and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch chunks; add to barley, tossing to combine. Add dressing, spinach and feta.
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