Tuesday, August 6, 2013

Barley and Kale Salad

Hello Friends!
I wanted to share with you a recipe that has become such a huge hit among friends!  It was found on pinterest by a wonderful friend of mine and she so nicely made it and brought it to a girls night -- and since then... everyone who tries it loves it!  I have been asked to bring it to multiple functions and every time I hear of someone else making it, I get so excited. 

It is healthy, delicious and filling. Eat is as a side, or use some pita chips to scoop it up with and have it as an appetizer! 

Kale is one of the most nutritious vegetables out there, containing vitamins A,C and K, is full of fiber, and a great source of potassium and iron! 
Barley is a fantastic alternative to pasta and is so much better for you.  Barley is also full of fiber, is rich in minerals, antioxidants and can help in aiding and preventing a multitude of diseases when eaten regularly.

With that being said... here ya go! 

Barley Kale Salad 
1 10-ounce bunch Lacinato (dinosaur kale), washed, leaves trimmed from stem and chopped
½ cup chopped parsley, one bunch
½ cup chopped red onion
½ cup good quality balsamic vinegar
Juice of two lemons (if you do not have lemons, you can also use limes- I have tried it and it tastes just as good -- B).
½ teaspoon kosher salt
Generous grinding of freshly ground black pepper
3 cups cooked barley
2 cups frozen edamame, cooked and cooled
½ cup dried cranberries

In a large bowl, combine the chopped kale, parsley and red onion. In a small bowl, whisk together the balsamic vinegar, lemon juice, salt and black pepper. Add the vinegar mixture to the kale and toss together. Stir the barley, edamame and cranberries into the kale mixture. Taste, and add salt and pepper if needed. Refrigerate for 1 hour to let the flavors combine. Serve.

Original recipe found on pinterest through haverecipeswillcook and she has the link to where she got it from.


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