First there was Pear Barley Salad…
Then came Pineapple Barley Salad…
BUT…
They are different. Not just pineapple vs. Pear.
It’s about to get wild.
I’m excited to be posting Spring and Summer meals again! Even though it’s snowing here today. Spring is confused.
This salad was actually quite a bit of work! I added a lot to the recipe, mostly because I had veggies on hand that I wanted to use. So let’s start with that! In the ‘salad’ portion of this dish, I used Romaine lettuce and baby spinach, some little tomatoes, carrots, celery, broccoli, cucumbers, peppers (red, green, yellow, and red of course), and chives. Chop and mix all of that together in a bowl.
Next, you’ll want to cook the barley. Uncooked barley isn’t very tasty. It’s crunchy. Not in a good way. Barley takes a while to cook, then we want to let it cool, so make sure you give yourself time for all of this.
The dressing for this salad was super simple. Boil some raw cashews for about 15 minutes. Blend those with some orange juice and a clove of garlic for a very mild-orange dressing.
Cutting up the pineapple was fun! I put the scraps out in the yard for the deer that frequent our house, but I don’t think they ate them. Thought maybe they could get tropical! Anyway, once the pineapple is chopped up, that will go on top of the salad.
Put it all together for a delicious meal! Think Spring!!!!!
