Barley is a whole grain that is packed with fiber. It’s a great substitute or refined grains like white rice. Can’t find barley? Feel free to use brown rice, quinoa, or another whole grain like farro.
Makes: 4 Servings
Ingredients
1 cup pearl barley
1 medium tomato, chopped
2 medium carrots, shredded
1 medium red, orange, or yellow bell pepper, seeded and chopped
2 cups fresh spinach, chopped
3 Tbs orange juice, fresh squeezed if possible
3 Tbs oil
2 Tbs apple cider vinegar, or any other mild vinegar
1 tsp honey
¼ tsp salt
¼ tsp ground black pepper
Instructions
- Bring a large pot of water to a boil. Add the barley and cook, uncovered, until tender, about 40 minutes. Transfer to a large bowl.
- Add the tomato, carrots, bell pepper, and spinach and stir to combine.
- In a small bowl, whisk together the orange juice, oil, vinegar, honey, salt, and pepper. Pour the vinaigrette over the barley salad and mix thoroughly.
- Refrigerate overnight for best results.
