Barley Salad With Sherry Vinaigrette Recipe

Name: Barley Salad With Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pearled barley; 2 tablespoons extra virgin olive oil; 8 ounces shiitake caps, thin sliced; 1 bunch asparagus 1/2 inch slice; 5 stalks celery small dice; 1 bunch scallion thin sliced; 1 bunch swiss chard stalks removed, 1 inch slice; 1/2 cup toasted walnuts rough chopped; 1 bunch flat-leaf parsley rough chopped; 1/4 cup sherry vinegar can use red or white wine vinegar, or a combination of the two if sherry not available; 2 tablespoons whole grain dijon mustard; 1 tablespoon honey; 3/4 cup extra-virgin olive oil; salt; pepper

Servings: persons

1/2 pound pearled barley
2 tablespoons extra virgin olive oil
8 ounces shiitake caps, thin sliced
1 bunch asparagus 1/2 inch slice
5 stalks celery small dice
1 bunch scallion thin sliced
1 bunch swiss chard stalks removed, 1 inch slice
1/2 cup toasted walnuts rough chopped
1 bunch flat-leaf parsley rough chopped
1/4 cup sherry vinegar can use red or white wine vinegar, or a combination of the two if sherry not available
2 tablespoons whole grain dijon mustard
1 tablespoon honey
3/4 cup extra-virgin olive oil
salt
pepper

1
Prepare the barley according to directions, drain and toss with 1T olive oil. Let come to room temperature or chill.
2
In a medium-sized bowl, place prepared celery, scallions, chard, walnuts and parsley. Set aside.
3
Lightly saute shitakes until they just begin to brown, remove from pan, add to bowl. Saute asparagus until they just begin to cook, add to bowl.
4
Add cooled barley to bowl, toss.
5
Add vinaigrette to salad just before serving, stir well, salt and pepper to taste.
6
(Can be served warm or cold, on its own or with a piece of grilled fish or chicken)

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound pearled barley, 2 tablespoons extra virgin olive oil, 8 ounces shiitake caps, thin sliced, 1 bunch asparagus 1/2 inch slice, and more.

Yes, Barley Salad With Sherry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley Salad With Sherry Vinaigrette

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