I can eat salads anytime of year. So I was especially excited to learn about this great new group of salad lovers over at The Salad Bar on Facebook. Each month we’ll have a theme to build our salad around.
This month we’re bringing a potluck salad to the picnic!
I chose to make a barley salad with vegetables instead of potato, pasta or a salad with greens. Whole grain barley works well in salad without needing mayo or to be propped up on a bed of lettuce.
This salad had a light oil and vinegar dressing. Keep it cold and it will travel well. You can make it ahead its better the next day!
- 2 cups cooked barley
- 2 Tablespoons finely diced celery
- 2 Tablespoons finely diced carrots
- 2 Tablespoons finely diced red peppers
- 1 Tablespoon red onion
- 1 Tablespoon parsley
- 1 Tablespoon rice vinegar
- 3 Tablespoons olive oil
- 2 teaspoons honey
- 1/2 teaspoon low-sodium soy sauce
- Salt and pepper to taste
Mix barley and veggies together. Whisk together vinegar, oil, honey, soy sauce, salt and pepper. Add dressing to barley mixture. Chill and Serve.