Barley Berry Chopped Salad

I try to make this salad up on Sunday so it’s in the fridge waiting for me during the week when I need a snack or quick meal. It’s best served at room temperature and super tasty on a a bed of fresh spinach, arugula, or baby greens.
Barley Berry Chopped Salad

1 cup Paramount Food Grains barley berries, cooked according to package directions (cooked wheat berries. quinoa or lentils can be substituted or added, as well.)
2 -3 Tbs. sundried tomatoes in oil, chopped
1/3 – 1/2 cup feta or goat cheese crumbles
1/2 cup chopped fresh basil
2 cups chopped fresh baby spinach
Zest of 1 lemon
Juice of 1/2 lemon
1 clove garlic, minced
1/2 cup grape or cherry tomato halves, optional
1/4-1/2 tsp red pepper flakes
Kosher salt and pepper, to taste
In a large mixing bowl, gently combine all ingredients; season to taste with salt and pepper. Store in the fridge for up to 4-5 days…..if it lasts that long.
Now You’re Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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