Learning to cook … one kid at a time

Mediterranean Barley Salad March 31, 2011

Filed under: "Fast Food",Lunch,Recipes — gastromami @ 2:29 pm


If you’ve been reading my blog longer than a month

you know two things

1.  I love Cooking Light


2.  I love “just throw it together” meals and ‘salads’


This recipe falls under both of those categories


My only real changes were adding some (frozen) peas and corn and a little lemon zest



Cook 1 cup pearl barley according to package directions, omitting salt

(I cooked in chicken stock)


In a large bowl combine:

Cooked barley

1 cup packed arugula

1 red bell pepper, finely chopped

1/4 cup finely chopped sun-dried tomatoes

1 (15.5 oz) can chickpeas, rinsed and drained

1 cup corn

1 cup peas

(next time I’d probably add some red onion and a bit more arugula!)



In a small prep bowl whisk together:

2 tablespoons fresh lemon juice

the zest of 1 lemon

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon crushed red pepper

(wasn’t too spicy but gave it great flavor – would only skip if your kids are super-sensitive to heat)



Drizzle dressing over the barley mixture and toss




Top with chopped pistachios for a little extra crunch!!




We ate this salad as our meal along with some celery and roasted red pepper hummus




Ren approved!



This makes for a fantastic “take to work/school” lunch over the next few days,

or as a side dish for dinner!


One Response to “Mediterranean Barley Salad”

  1. Seems pretty easy.. love the bright colors and that its a easy to-go lunch (can never get enough of those!).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s