|10 min||50 min||4|
|1 cup||Barley, dry|
|1/4 cup||Extra virgin olive oil (vinaigrette)|
|3 tbsp||Apple cider vinegar (vinaigrette)|
|1/4 tsp||Salt (vinaigrette)|
|1 tsp||Honey, raw (vinaigrette)|
|1 tsp||Dijon mustard (vinaigrette)|
|1 tbsp||Basil, fresh (finely chopped; vinaigrette)|
|1 tbsp||Parsley, fresh (finely chopped; vinaigrette)|
|1 fruit(s)||Nectarine (large, diced)|
|1/2 cup||Blueberries (cut in half if lage)|
|1/2 cup chopped||Red bell pepper|
1. Cook barley according to package instructions. Set aside to cool.
2. While barley is cooking, combine olive oil, vinegar, salt, honey, mustard, basil and parsley in a large bowl.
3. Add barley to the bowl with the vinaigrette along with the nectarine, blueberries and pepper. Toss gently.
4. Let salad marinate for 1-2 hours to allow the flavors to develop. Enjoy!
This salad is best the day that you make it. If you want to prepare a day ahead, just add nectarines and blueberries before serving.
Rich in fiber, B vitamins and magnesium. Helps improve digestion and elimination as well as protect against heart disease and diabetes.