Name: Barley and Edamame Salad with Red Pepper Drizzle
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups water; 0.66 cup uncooked regular barley; 2 cups frozen shelled edamame; 1 cup bottled roasted red sweet peppers; 2 Tbsp chopped fresh basil; 2 Tbsp lemon juice; 1 Tbsp olive oil; 2 cloves garlic, peeled; 0.5 cup toasted almonds, chopped; Salt and black pepper (to taste); 2 cups baby spinach or baby arugula; 1 medium avocado, halved, seeded, peeled, and sliced; 1 medium cucumber, seeded and cut into chunks; 0.25 cup crumbled goat cheese (chèvre) or ricotta salata (optional)

CuliNect

Barley and Edamame Salad with Red Pepper Drizzle — Formulation & Method | CuliNect