Rating: 5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Andy Lyons

Recipe Summary

50 mins


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; fat 20g; saturated fat 2g; carbohydrates 42g; mono fat 11g; poly fat 5g; insoluble fiber 15g; sugars 6g; protein 18g; vitamin a 2353.2IU; vitamin c 47.4mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 3.4mg; vitamin b6 0.3mg; folate 316.9mcg; sodium 182mg; potassium 875mg; calcium 144mg; iron 4.7mg.