NOTE: The PCC website may be unavailable at times beginning at approximately 11:00 PM on July 28 due to scheduled maintenance.

Barley and Cranberry Salad

Serves: 4

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A very good source of fiber, barley has a robust, nut-like flavor and pleasant, chewy texture.



In a large saucepan, heat water or broth, barley and salt. Bring to a boil, then reduce heat to low and let simmer until barley is cooked and tender, about 45 minutes.

In a large bowl, whisk together olive oil and balsamic vinegar, then stir in the garlic. Add the sliced onions, cranberries, watercress or greens and cooked barley. Stir well and serve with herbed tofu or feta on top, if desired. This is delicious warm or chilled.

Recipe by Ami Karnosh, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: barley, cranberries, cruciferous vegetables, grains, greens, salad


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login