Pearl Barley Salad
A delicious barley salad recipe. On a warm day, substantial enough for a main dish. Also delightful over greens.
4 cups cooked pearl barley
2 bunches chopped green onions
1 bunch chopped parsley leaves
1/2 cup chopped Kalamata olives
1/2 cup shredded Parmesean cheese
1/3 cup olive oil
1/3 cup lemon juice
1 to 2 tablespoons pesto sauce
Cook barley in water dusted with seasoning salt; drain, then add dressing and let it set overnight, or at least several hours. Stir several times to make sure dressing coats all of the barley.
Before serving add two bunches chopped green onions, one bunch chopped parsley leaves, chopped Kalamata olives, and a generous ½ cup shredded Parmesan cheese. Fold together; pour into a pretty bowl and serve.
The pesto dressng goes nicely with Mill Creek Merlot.