Blueberry and Barley Salad Bowl

(2017 Pairings) A barley salad with blueberries, feta cheese and walnuts with a light pineapple vinaigrette.

1 cup	pearl barley rinsed
1/4 cup	extra virgin olive oil divided
1/4 lb	green beans cut into 1-inch pieces
1 large	zucchini halved and sliced
1/3 cup	DOLE Pineapple Juice
2 cups	watercress sprigs
1-1/2 cups	frozen DOLE Blueberries partially thawed
1/3 cup	chopped walnuts
1/2 cup	crumbled feta cheese

Prepare barley according to package directions. Drain, rinse with cold water and drain again.
Heat 2 tablespoons oil in small saute pan, cook green beans and zucchini 5 minutes or until tender.
Stir together remaining 2 tablespoons oil and pineapple juice in small bowl. Add watercress, blueberries, walnuts and green bean mixture to barley. Pour pineapple dressing over; toss to evenly coat. Season with salt and ground black pepper to taste. Top with feta.

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