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!
Gather
Step by Step
- 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.
- Bring a large pot of water to a boil, add edamame and boil for three minutes.
- Add the asparagus to the pot, boil for another two minutes.
- Throw in the peas and remove from heat.
- 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!
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
- Add the barley, vegetables and feta to the bowl and toss well to combine.
- 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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