Barley, Walnut and Pear Salad with Raisins
Barley is one of our favorite grains and it is especially nice as a salad. The walnuts and pears tasted lovely and the dressing brings out each of the flavors. We really enjoyed this salad.
Serving Size: 4
for the salad:
- 1 cup barley
- 1/2 cup walnuts, chopped and toasted
- 1 pear, peeled, cored and chopped
- 1/4 cup raisins, soaked in hot water for 5 minutes
- 1 bunch parsley, chopped
- 3 cups vegetable bouillon
for the dressing:
- 2 tablespoons walnut oil
- 2 tablespoons lemon juice
- 2 tablespoons agave or maple syrup
- 1 generous teaspoon vegetable bouillon powder
- Cook the barley in 3 cups vegetable bouillon until the barley is soft.
- When the barley is cooked (about 1/2 hour), drain of the excess liqid and place the barley in bowl.
- Cool the barley in the refrigerator.
- Place the raisins ia small bowl and cover with boiling water.
- Chop the walnuts and toast in a dry frying pan, stirring constantly to keep from burning.
- Chop the leafy parts of the parsley very finely.
- Mix the ingredients for the dressing and season to taste with salt and pepper.
- Bring the barley from the refrigerator.
- Mix in the walnuts.
- Drain the excess water from the raisins and add them to the salad.
- Mix in the parsley and stir the dressing over the top.
- Mix once again well so that all the pieces have been seasoned with the dressing. Peel the pear slice along the core and chop the slices into small pieces.
- Add the pear pieces to the salad and mix.
- Serve the salad cooled, but at room temperature.