Recipes and Cooking Barley and Edamame Salad with Red Pepper Drizzle 4.9 (9) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 9, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup water ⅔ cup uncooked regular barley 2 cup frozen shelled edamame 1 cup bottled roasted red sweet peppers 2 tablespoon chopped fresh basil 2 tablespoon lemon juice 1 tablespoon olive oil 2 cloves garlic, peeled ½ cup toasted almonds, chopped* Salt and black pepper 2 cup baby spinach or baby arugula 1 avocado, halved, seeded, peeled, and sliced 1 medium cucumber, seeded and cut into chunks ¼ cup crumbled goat cheese (chèvre) or ricotta salata (optional) Directions 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. *Tip 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. Rate it Print Nutrition Facts (per serving) 400 Calories 20g Fat 42g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 400 % Daily Value * Total Fat 20g 26% Saturated Fat 2g 10% Sodium 182mg 8% Total Carbohydrate 42g 15% Total Sugars 6g Protein 18g Vitamin C 47.4mg 237% Calcium 144mg 11% Iron 4.7mg 26% Potassium 875mg 19% Folate, total 316.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.