Prep Time
20 min
Yields
6 servings
A fresh and summery salad that’s perfect for a barbecue. This recipe is courtesy of Denise Bustard, sweetpeasandsaffron.com, Calgary, AB.
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ingredients
Vinaigrette
¼
cup (50 mL) white wine vinegar
¼
cup (50 mL) olive oil
2
Tbsp (30 mL) honey
½
tsp (2 mL) Dijon mustard
salt and pepper, to taste
Salad
1
cup (250 mL) pearl barley, uncooked
2
cobs corn, husks removed
1
cup (250 mL) blueberries
½
cup (125 mL) almonds, sliced
¼
cup (125 mL) red onion, sliced
¼
cup (50 mL) parsley, chopped
1
pkg (4 oz/115 g) soft goat cheese, crumbled
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directions
Step 1
In bowl, whisk together vinegar, oil, honey, mustard, salt and pepper. Set aside.
Step 2
Cook barley according to package directions. Allow to cool completely.
Step 3
Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.
Step 4
In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley and goat cheese.
Step 5
Pour reserved vinaigrette over salad ingredients and toss gently to combine.