This salad is really different – crunchy, fresh parsley, fennel seeds, a citrus-y dressing, and a touch of barley (just because!). I found it a great summer/spring side dish, perfect for any outdoor get together.
(picture from Rachel Ray Magazine)
Rachel Ray makes everything look so perfect most of the time, but trust me, it’s next to impossible to mess this one up. The steps are as follows:
With enough time left over to savor each citrus-y bite.
Cran-nut Barley Salad
3 Tbsp. Olive oil
2 Tbsp. Fresh orange juice
2 Tbsp. Fresh lemon juice
½ Tbsp. Orange zest
½ Tbsp. Lemon zest
2 cups cooked barley
2 cups parsley leaves
1 cup walnuts, toasted and chopped
1/3 cup dried cranberries, chopped
4 large scallions, thinly sliced
In bowl, whisk oil, juices, and zests. Toss with remaining ingredients; season as needed.