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Shrinking Kitchen // Salads // Spring Barley Salad

Spring Barley Salad

March 25, 2013 by heather 2 Comments

spring barley salad

Today, the sun was shining. Spring is finally here – hallelujah! I know we’re by no means out of the woods weather wise – I’ve lived here in Western Washington my whole life. And I know March and April (and May and June) can still be super rainy and dismal.

But I took this spring-like day and ran with it – straight to the kitchen. I wanted to make something green and bright and fresh. The result? This Spring Barley Salad! It’s an amazing combination of textures and tastes. Chewy barley, the delicate creaminess of the edamame, the way the peas burst in your mouth. The feta is a little briny and the burst of lemon brings it all together beautifully. Trust me. It’s delicious. I made a giant bowl and am pretty much set for lunch for the rest of the week.

This salad is perfect for lunch, a light dinner or as a complete side dish with some grilled chicken or fish. Enjoy!

Print
Spring Barley Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 1/6 of prepared recipe

Gather

3 cups cooked barley (prepared per package instructions and cooled)
1 cup frozen shelled edamame
1 cup frozen green peas
10 asparagus spears, cut into thirds
4 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 clove garlic, smashed and minced
1/4 teaspoon salt
freshly ground pepper
1/2 cup crumbled feta cheese

Step by Step

  1. Prepare barley according to package instructions, drain and cool. Quick cook barley will work great and help you cut down on cooking time; however, regular barley is fine too. You might just want to cook it ahead of time.
  2. Bring a large pot of water to a boil, add edamame and boil for three minutes.
  3. Add the asparagus to the pot, boil for another two minutes.
  4. Throw in the peas and remove from heat.
  5. Drain all the vegetables and run some very cold water over them to stop the cooking process. This will preserve the beautiful shades of green!
  6. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
  7. Add the barley, vegetables and feta to the bowl and toss well to combine.
  8. Enjoy!

Nutrition

WW PP 7; Calories 254; Total Fat 11.2g; Saturated Fat 3.1g; Trans Fat 0.0g; Cholesterol 11mg; Sodium 253mg; Total Carbohydrates 31.1g; Dietary Fiber 6.5g; Sugars 3.4g; Protein 8.5g

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http://shrinkingkitchen.com/spring-barley-salad/
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Filed Under: Main Dish, Salads, Side Dishes, Vegetarian Tagged With: asparagus, barley, barley salad, barley salad with lemon vinaigrette, edamame, featured, light dinner, lunch, peas, salad, side dish, spring, vegetables

About heather

Mid-thirty something wife, mother of two, runner, yogi and wannabe renaissance woman striving to look and feel even BETTER than she did before babies.

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  • Sara

    I think this looks super delicious!! One problem-my husband and kids absolutely hate asparagus. Do you have any suggestions as to what would be a good substitute?

  • heather

    Fresh green beans? Or maybe just more edamame & peas?

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