Often used as a garnish, parsley is the main attraction of this refreshing salad. Equally perfect for a summer barbecue or mid-winter pick-me up. By using hulled barley in this recipe you’re also getting a whole grain since hulled barley has all of the bran and germ in tact unlike the more refined pot or pearl barley.
1/2 cup raw hulled barley (125 mL)
1 bunch parsley (1 cup (250 mL), chopped packed)
2 medium tomatoes, chopped (2)
2 green onions, chopped (2)
2 Tbsp fresh mint, chopped (2 tsp (10 mL) dried) (30 mL)
1/4 cup canola oil (60 mL)
2 Tbsp fresh squeezed lemon juice (30 mL)
1/2 tsp salt (2 mL)
1/8 tsp ground pepper (0.5 mL)
Note: This salad is perfect for prepping a day ahead or making extras to last throughout the week.
1/2 cup raw hulled barley (125 mL)
1 bunch parsley (1 cup (250 mL), chopped packed)
2 medium tomatoes, chopped (2)
2 green onions, chopped (2)
2 Tbsp fresh mint, chopped (2 tsp (10 mL) dried) (30 mL)
1/4 cup canola oil (60 mL)
2 Tbsp fresh squeezed lemon juice (30 mL)
1/2 tsp salt (2 mL)
1/8 tsp ground pepper (0.5 mL)
Note: This salad is perfect for prepping a day ahead or making extras to last throughout the week.
