Italian Barley Salad
This flavorful summer grain salad is packed full of healthy plant based ingredients, that are guaranteed to give you a nutrition boost while remaining super delicious. This Italian Barley Salad is vegan, plant based, dairy-free, and high fiber!
Equipment
- 1 Pressure Cooker optional
Ingredients
- 6 cups spring mix
- 1 cup pearled barley
- 1 beet
- 1 cup cherry tomatoes
- 1 bunch asparagus
- 1 can artichoke hearts
- 1 english cucumber
- ¼ cup white balsamic vinegar
- 2 tablespoon cold pressed flax seed oil
- 1 tablespoon Italian seasoning
Instructions
- Prepare the barley according to package instructions ( I used my Ninja Foodi to speed up the time an instapot works well too!).
- Chop the beet up and steam until soft. You can also blanch the asparagus at the same time, making sure you give the strained asparagus an ice bath to ensure it stays bright and green.
- Add the spring mix, strained and rinsed artichoke hearts together. Chop both the cucumber and cherry tomatoes in half and add to the salad. Once barley and vegetables are done cooking cool them off with cold water before adding to the salad.
- To make the dressing simply combine vinegar, oil, pepper and seasoning together and pour over the salad. Toss the salad and serve, enjoy!
Tried this recipe?Let us know how it was!