A mix of barley and edamame give this salad real sticking power. With a unique roasted red pepper drizzle, this salad will definitely be one of your new go-to recipes.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly.

  • Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper.

  • Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.


To toast nuts, preheat oven to 350°F. Spread in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning.

Nutrition Facts

400 calories; 20 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 0 mg cholesterol; 182 mg sodium. 875 mg potassium; 42 g carbohydrates; 15 g fiber; 6 g sugar; 18 g protein; 0 g trans fatty acid; 2353 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 317 mcg folate; 0 mcg vitamin b12; 144 mg calcium; 5 mg iron;

Reviews (1)

10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
It was very good and easy to prepare