Yeah, I know. Nothing says Valentine’s Day like Barley Kale Salad! I did have visions of posting cookies,cupcakes or something else sweet and gooey, but after thinking aboutValentine’s Day as the day to celebrate love, instead of a day to gorge onsweets, I decided to take a different path. The love of my life, the one I’ve been married to foralmost 20 years, has been battling high cholesterol for most of his adult life.I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish,whole grains and good fats, and less meat, white flour and saturated fats. Some weeks are better than others, buton the whole we have been making progress, and his numbers have been lookinggood!
So, with my Valentine in mind, I decided to share my friendBeth’s Barley and Kale salad. Beth served this salad to go with my beans, and barbequed tri-tip for acamping trip last June (We eat really well on our camping trips!). I made her salad this Sunday, so Lesand I could bring it for lunch during week. I packed Les some for his lunch Monday, and as I was sittingdown to eat my bowl, I received a text from him saying he really liked thesalad, and he hoped there was more for Tuesday. Awh, how sweet! I’m glad he liked it!
Barley and Kale salad is low fat, tasty and filling. The dressing adds a tartness thatblends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy. Happy Valentine’s Day!
Barley Kale SaladPrintable Recipe 1 10-ounce bunch Lacinato (sinosaur kale), washed, leavestrimmed from stem and chopped½ cup chopped parsley, one bunch½ cup chopped red onion½ cup good quality balsamic vinegarJuice of two lemons½ teaspoon kosher saltGenerous grinding of freshly ground black pepper3 cups cooked barley2 cups shelled edamame½ cup dried cranberries
In a large bowl, combine the choppedkale, parsley and red onion. In a small bowl, whisk together the balsamicvinegar, lemon juice, salt and black pepper. Add the vinegar mixture to thekale and toss together. Stir the barley, edamame and cranberries into thekale mixture. Taste, and add salt and pepper if needed. Refrigerate for 1hour to let the flavors combine. Serve.
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