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Mediterranean Arugula Barley Salad In A Glass Bowl On A Bunched Lace Circle Doily.

Mediterranean Arugula Barley Salad

Kosher Create
This vegan Mediterranean Arugula Barley Salad Recipe combines fresh arugula leaves with sautéed carrots and wholegrain barley groats. The sweet-tangy dressing coats this colorful creation with an array of Mediterranean flavors. Try this healthy salad to enjoy its rich taste and abundance of nutrients.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 3 People

Equipment

  • Nonstick Frying Pan
  • Pressure Cooker (or medium size pot)

Ingredients
  

Salad Ingredients

  • 1/4 cup Wholegrain Barley Groats (soaked for 8 hours)
  • 1 cup Carrots (peeled & cubed)
  • 1 tsp Olive Oil (for sauteing the carrots)
  • 4 cups Arugula Leaves (rocket leaves)
  • 1/3 cup Dried Cranberries (organic, without preservatives or added sugar)

Dressing

  • 2 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Fresh Lemon Juice
  • 1/2 tsp Lemond Rind
  • 1 tsp Minced Fresh Garlic Cloves (about 2 cloves)
  • 1/4 tsp Salt (adjust to taste and health requirements)
  • 1/8 tsp Ground Black Pepper

Instructions
 

Prepare The Barley

  • Soak the barley for 8 hours in 1 1/2 cups of water.
  • Rinse and place in a pot with ¾ cup water.
  • Bring to a boil and then simmer for 45 minutes - 1 hour or until tender. In a pressure cooker - cook for 20 minutes.
  • Cool and drain the water. Set aside.
    Mediterranean Arugula Barley Salad Recipe - Cooked Barley

Prepare The Vegetables

  • Peel and cube the carrots.
  • In a nonstick frying pan sauté the carrots in 1 tsp olive oil until tender. Let cool.
  • Wash the arugula leaves thoroughly. Drain well.

Prepare The Dressing

  • Gather the ingredients.
    Mediterranean Arugula Barley Salad Recipe - Dressing Ingredients
  • Manually blend all the ingredients well. Set aside.
    Mediterranean Arugula Barley Salad Recipe - Dressing

Putting The Salad Together

  • Gather the ingredients.
    Mediterranean Arugula Barley Salad Recipe -Salad Ingredients
  • Toss the arugula with the prepared barley and carrots.
  • Add the dressing and mix well.
  • Toss in the cranberries and distribute well.

Notes

¼ cup Wholegrain Dried Barley Groats yields ¾ cooked barley. 
As seen in the above instructions, you can shorten the cooking time by using a pressure cooker. The cooking time listed above refers to cooking the previously soaked barley groats in a pressure cooker.

Sample the earthy flavor and unique texture of wholegrains! 

We invite you to visit Kosher Create’s Healthy Wholegrain Recipe Collections that include: WHOLEGRAIN DISHES, WHOLEGRAIN PASTA & BREAD and WHOLEGRAIN DESSERTS.
 
ALL grains and grain flours used in Kosher Create’s recipes are 100% WHOLEGRAIN.
Keyword Arugula Leaves, Barley, Carrots, Dried Cranberries, Mediterranean, Parve, Rocket, Salad, Vegan, Vegetarian, Wholegrain Dried Barley Groats