Barley-Spelt Grain Salad

[Porthos]

Barley-Spelt Grain Salad

Serves 16 as Side.

This grain salad is served cold and was inspired by my deisre to eat in the South Beach Diet style. Spelt can be found in some health food stores. You can substitute whole wheat berries for the spelt.

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Salad:

• 8 oz Spelt
  
• 8 oz Pearled Barley
  

I small tomato, diced

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1/2 cucumber, seeded and diced

• 1 can of olives, halved
  
• 2 Tbl minced fresh dill
  
• 8 oz feta cheese
  

½ cup chopped fresh flat-leaf parsley

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½ cup diced red onion

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Dressing:

• 1/3 c olive oil
  
• 1/3 c cider vinegar
  
• 2 cloves garlic
  
• 2 Tbl coarsely chopped dill
  

Salt and pepper to taste

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In a large Dutch oven or stock pot bring 4 quarts of lightly-salted water to a boil and add the spelt. Bring back to the boil and then reduce to a simmer and let simmer for 45 minutes. Add the barley, bring back to a boil, then reduce to a simmer and let simmer another 45 minutes, then remove from heat, drain and set aside to cool.

When the grains have cooled to room temperature, place in a large bowl. Add the remainder of the salad ingredients and mix by bringing the spoon up from the bottom of the bowl until thoroughly mixed.

Place all of the dressing ingredients in a blender or food processor and process until smooth. Pour over the salad and mix in using the same technique used to mix the salad ingredients. Cover and place in the refrigerator. Serve cool (prefered) or at room temperature.

Keywords: Salad

( RG1986 )