Kale & Barley Salad
It’s easy to be green these days. Check out your local markets for the freshest greens and herbs and throw together this easy-to-make salad. Add some nuts or seeds for a complete protein lunch, or serve as a side at your next BBQ.
Recipe by: Arlene Jacobs
1 tbsp., plus 2 tbsps. extra-virgin olive oil
2 shallots, finely sliced, about ¼ cup
2 cups cooked barley (see package for directions)
½ bunch kale, julienned (cut in fine strips), about 4 cups
2 stalks celery, sliced about 1/4″-inch
1/4 cup scallion greens, thinly sliced (save white bulbs for another use)
¼ cup roughly chopped basil
½ cup roughly chopped Italian parsley
1 tbsp. lemon juice
Salt & pepper, to taste
- Over medium-high heat, in a 10-inch sauté pan, add 1 tbsp. of the extra-virgin olive oil and heat slightly. Add the sliced shallots and sauté, stirring frequently until they brown evenly, 2-3 minutes.
- Add the barley, and season to taste with salt and pepper. Cook for about 2 minutes more, while stirring. Let cool slightly.
- In a bowl, combine the barley/shallot mixture, the kale, celery, scallion greens, basil and parsley. Stir to combine.
- Sprinkle lemon juice and remaining extra-virgin olive oil over the salad, toss well and check for seasonings. Serve with sliced tomatoes.
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