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Barley Salad with Arugula

Barley Salad
  • 3 cups cooked, drained pearled barley
  • ¼ cup finely chopped red onions
  • 2 tomatoes (cut in 1/8 cubes)
  • 1 bunch chopped Arugula
  • 2 tablespoons extra virgin olive oil
  • ½ lemon, juice of
  • ¼ cup sliced almonds
  • Kosher salt
  • Freshly ground black pepper

Serve this colorful, budget-friendly summer salad with your favorite protein or eat alone.

1. Follow instructions for cooking barley. Cool to room temperature.

2. Add oil and lemon juice to barley.

3. Toss vegetables and season to taste.

 

Recipe by Chef Michael

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About Author:

Etta Hornsteiner

Etta Hornsteiner

Etta Hornsteiner has spent 12 years as an Educator teaching both English and Acting. Her love for fitness led her into bodybuilding competitions and later into a career as a personal trainer. She holds a Bachelor of Arts degree with honors from Acadia University in Nova Scotia, Canada in English and minors in Sociology and Spanish, a Master’s degree in Education with emphasis in Theatre from Regent University in Virginia Beach, Virginia, a Master's degree in Integrative Health and Wellness Coaching from Maryland University of Integrative Health, and a coaching certificate from Duke Integrative Health. She is certified by the National Board of Health and Wellness Coaching and the International Coaching Federation. She is the author of the Ten Guiding Lights to Health and Wholeness.

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