Wallace and James is a holistic lifestyle blog founded by the amazing Jamie Arrigo - mother, wife, and photographer living in Los Angeles. With the New Year around the corner we felt this recipe, courtesy of Jamie, would inspire resolutions to eat cleaner and healthier. Post Holidays we can all use more greens! This arugula, feta, cucumbers and barley salad is bright, refreshing and the grains keep it hearty and comforting. Enjoy this yummy vegetarian barley salad recipe.
INGREDIENTS:
SALAD
- 1 cup of barley
- 3 cups of water
- 1 cup hazelnuts chopped
- 1/2 cup greek feta
- 1 cucumber skinned and chopped
- 1 cup fresh arugula
DRESSING
- 1 teaspoon apple cider vinegar
- 1/2 cup parsley chopped
- 1 clove of garlic minced
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- salt to taste
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DIRECTIONS:
Soak 1 cup of barley for one hour.
Heat over to 350 degrees. Chop hazelnuts in half and roast for 12 minutes.
Add pre-soaked barley to a pot with 3 cups of water. Bring to a boil and then lower to simmer and cover and cook for 25 minutes or until tender and water is absorbed. Remove from heat.
Add vinegar, parsley, garlic, olive oil and lime juice to a bowl. Whisk together and add salt to taste.
To serve: Toss barley with lime dressing. Add arugula, cucumber and hazelnuts. Mix together. Top with feta.
Serves: 4
