I was an anti-salad girl for a long time. For starters, they are cold – and I am all about the warm foods. Texture was also a problem. Too often, I felt like I was sitting down to a plate of grass & leaves from the backyard. But I think that the biggest mark against the average green salad was that I was starving only an hour after eating. And I mean really hungry.
And then I started adding grains to my salads – barley, farro, wheatberries, you name it. Problem solved. Although, they are still cold, adding some cooked grains creates the hardiness that I love about warm foods. They also introduce a variety in texture that is missing from your standard issue lettuce/tomato/cucumber salad. But most importantly, grains make my salad a meal. With all the fiber in the whole grains, salad suddenly has staying power. No more hungry afternoons. No more mid-afternoon bonking. My opinion of salad has now changed.
1 cup barley
2 handfuls arugula
2 ripe peaches (or nectarines)
1/2 cup pumpkin seeds
juice of 1 lime
zest of 1 lime
2 teaspoons honey
1/4 cup olive oil
- Combine your barley with 3 cups of water in a medium saucepan. Bring to a boil over high heat. Stir the barley and then reduce to a simmer. Cover and cook for 45-60 minutes or until tender. Drain if necessary and then let cool.
- While the barley is cooking, combine all the dressing ingredients in a small bowl and whisk together.
- Move barley to a large bowl. Combine with the peaches and dressing. Mix well. Add the arugula and toss lightly.
- Divide the salad between 4 bowls and sprinkle with the pumpkin seeds.