Herbed Barley Salad with Baby Kale

By • June 30, 2013 0 Comments

11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A tabbouleh like salad bolstered with baby kale for a nice lunch.inpatskitchen


Serves 2 for lunch or 4 as a side

  • 1 cup pearl barley
  • 2 packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
  • Juice of one large lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh minced dill
  • 3 tablespoons fresh mint leaves, thinly sliced
  • 1 medium tomato, seeded, cored and diced 1/4 inch
  • 1/3 English cucumber cut in 1/4 inch dice
  • 2 medium green onions, thinly sliced
  • 1/2 cup chopped flat leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary
  1. Cook the barley per package instructions. Transfer to a mixing bowl and while still warm, stir in the kale leaves until the kale wilts a bit. Let the mixture cool to room temperature.
  2. Stir in the remaining ingredients and refrigerate for at least 2 hours. When ready to serve, taste and adjust seasoning with additional lemon juice, oil, salt and pepper if necessary.

More Great Recipes: Rice & Grains|Vegetables|Entrees|Salads|Kale