Barley, Fennel, and Beet Salad

Name: Barley, Fennel, and Beet Salad
Yield: 4 servings
Ingredients: 1 2 cups cooked barley (from about 2/3 cup dried); 1 1 thinly sliced fennel bulb; 1 2 thinly sliced small golden beets; 1 1/2 thinly sliced small red onion; 1 1/4 cup chopped toasted almonds; 1 1/4 cup torn fresh mint in a large bowl; 1 1/4 cup olive oil; 1 3 tablespoons Sherry vinegar or red wine vinegar; 1 Salt; 1 Pepper

From the kitchen of Carly

Chewy barley meets sweet roasted beets and licorice-tinged fennel in this colorful salad. Mint and toasted almonds add brightness and crunch, while sherry vinegar ties everything together. It's satisfying enough for lunch, elegant enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups cooked barley (from about 2/3 cup dried)
11 thinly sliced fennel bulb
12 thinly sliced small golden beets
11/2 thinly sliced small red onion
11/4 cup chopped toasted almonds
11/4 cup torn fresh mint in a large bowl
11/4 cup olive oil
13 tablespoons Sherry vinegar or red wine vinegar
1Salt
1Pepper

Instructions

Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.