Tuesday, February 14, 2012
Happy Valentine's Day!
So, with my Valentine in mind, I decided to share my friend Beth’s Barley and Kale salad. Beth served this salad to go with my beans, and barbequed tri-tip for a camping trip last June (We eat really well on our camping trips!). I made her salad this Sunday, so Les and I could bring it for lunch during week. I packed Les some for his lunch Monday, and as I was sitting down to eat my bowl, I received a text from him saying he really liked the salad, and he hoped there was more for Tuesday. Awh, how sweet! I’m glad he liked it!
Barley and Kale salad is low fat, tasty and filling. The dressing adds a tartness that blends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy. Happy Valentine’s Day!
Barley Kale Salad
1 10-ounce bunch Lacinato (dinosaur kale), washed, leaves trimmed from stem and chopped
½ cup chopped parsley, one bunch
½ cup chopped red onion
½ cup good quality balsamic vinegar
Juice of two lemons
½ teaspoon kosher salt
Generous grinding of freshly ground black pepper
3 cups cooked barley
2 cups frozen edamame, cooked and cooled
½ cup dried cranberries
In a large bowl, combine the chopped kale, parsley and red onion. In a small bowl, whisk together the balsamic vinegar, lemon juice, salt and black pepper. Add the vinegar mixture to the kale and toss together. Stir the barley, edamame and cranberries into the kale mixture. Taste, and add salt and pepper if needed. Refrigerate for 1 hour to let the flavors combine. Serve.