Method Of Prep

  1. Put the pearled barley and water in a pan together with 1 tablespoon of the orange extra virgin olive oil, 1 teaspoon of pink Himalayan salt, bring to boil and then turn down to a simmer and cook for 15 minutes until just tender ( do not overcook).

  2. Drain and allow to cool

  3. Whisk together the remaining orange extra virgin olive oil all the cranberry walnut balsamic vinegar. Set aside.

  4. When pearled barley is cool, mix together with the green onions, pomegranate seeds & herbs. Mix salad gently with the dressing.

  5. Season with pink Himalayan salt and fresh ground pepper. Top with toasted chopped pistachios.

Written by admin

Leave a comment