Berry and Barley Spinach Salad Recipe

Whole grains aren't just for warm, savory dishes! Chewy barley lends tasty texture, fiber, vitamins and minerals to this refreshing salad. Use summer's fresh berry crop or frozen berries all year round.

Serving Size: ½ cup

Servings: 10

Ingredients

2 cups cooked and cooled barley

1 tablespoon olive oil

Juice and zest of 1 lime

5 ounces (4 cups) fresh baby spinach

¼ cup red onion, finely chopped

2 tablespoons fresh basil, chopped

1 avocado, diced

2 cups fresh or defrosted berries (strawberries, raspberries, blueberries or blackberries)

Optional: Salt and pepper, to taste

Directions

• In a large bowl, gently mix together cooked barley, olive oil, lime juice and zest, spinach, red onion, fresh basil, salt and pepper.

• Gently fold in avocado and berries.

• Serve salad immediately or chill and serve within 2 hours.

Nutritional Information

Calories: 106; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 14mg; Carbohydrates: 16g; Fiber: 4g; Sugars: 4g; Protein: 2g; Potassium: 243mg; Phosphorus: 40mg

Ines Beltran

Family & Consumer Sciences Agent UGA Gwinnett Extension Office