Grilled Asparagus and Barley Salad

Grilled Asparagus and Barley Salad

For the salad:

1 cup uncooked pearled barley

1 pound asparagus, washed, dried and trimmed

Spirits & Spice Basil Extra Virgin Olive Oil

salt and pepper

½ cup chopped shallot

½ cup feta cheese crumbles

½ cup sliced almonds

 

For the dressing:

2 Tbsp Spirits & Spice Raspberry Balsamic

2 Tbsp Spirits & Spice Lemon Extra Virgin Olive Oil

2 tsp honey

¼ tsp kosher salt

⅛ tsp pepper

Cook barley according to package directions. Place cooked barley in a large bowl; set aside.

Meanwhile, brush the asparagus with a small amount of basil EVOO. Grill the asparagus over medium heat on a lightly oiled grill or grill pan until crisp-tender, about 3-5 minutes. Season with salt and pepper. Transfer to a plate to cool slightly before cutting into 1-inch pieces.

Add the shallot and asparagus to the bowl with the barley.

Whisk together dressing ingredients; pour over barley mixture and toss gently to coat the salad. Gently stir in feta cheese and almonds. Serve chilled or at room temperature.


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