Spring

Rainbow Barely Salad

March 10, 2016
Photo by Virginie Degryse
Author Notes

Whenever I go to the farmers market, I always get inspired by the beautiful produces and dream about what I should prepare. Last week, they had gorgeous blood oranges and strawberries. This is how this yummy salad came together. —Virginie Degryse

  • Serves 4
Ingredients
  • 2 cups cooked barely, cooked
  • 1 blood orange, peeled and sliced
  • 1 cup strawberries, cut in 2
  • 1 cup baby spinach
  • 2 persian cucumber, sliced
  • 1/2 cup toasted walnuts
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons orange juice
  • 1/4 cup olive oil
In This Recipe
Directions
  1. Mix in a bowl the barley and spinach with the orange juice and olive oil.
  2. I like to serve this one directly on individual plates and make it look pretty. I will put the barely-spinach mix on the plates, add some strawberries, oranges, cucumbers, walnuts and sprinkle some goat cheese on top. repeat for every plate.
  3. Et Voila, Bon Appétit!

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