Barley Salad

I’ve made this salad several times now and each time I’m still amazed at how good something so simple can taste.  This is NOT a low carb food but the amount of barley can be reduced to suit your needs.

Barley Salad served with Steak Tips

For Steak Tips

1 1/2 lbs sirloin steak tips



olive oil

For Barley Salad

1 cup quick cooking barley

1 small onion, finely diced

2 carrots, shredded

1 stalk celery, finely chopped

8 oz frozen spinach

1/4 cup water

juice of 1 lemon or 2 tablespoons bottled lemon juice

1 tablespoon dijon mustard

3 tablespoon olive oil

Preheat your grill to high. Apply enough olive oil to coat steak tips. Sprinkle generously with salt and pepper. Grill until the center is slightly pink. Remove from grill and allow to rest.

While the steak is cooking prepare the barley according to the directions on the package. Once finished set aside to cool.

In a saucepan place a small amount of olive oil. Add the onions, celery and carrots. Sautee them for several minutes until soft. Add in spinach and water. Cook for approximately 10 minutes. Add barley to pan, stir well and then shut off heat.

In another bowl whisk the lemon juice, mustard and olive oil. Season with salt and pepper to your taste. Pour over barley mixture and stir in.

Serve barley salad with steak tips or your favorite meat.

TIP: I have made this dish several times now. Each time we have replaced some of the veggies with whatever was on hand. Zucchini, sweet peppers, mushrooms, and more.

WLS TIPS: Most of us are told to follow the rule of protein first at meals followed by vegetables and then starches. To reduced the amount of carbohydrates in this dish simply reduce the amount of barley to be cooked to 1/2 cup. Also add more of your favorite veggies. There’s really no change in taste making these changes.

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