Blueberry and Barley Salad Bowl

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

Photo of Blueberry and Barley Salad Bowl


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


  1. Prepare barley according to package directions.  Drain, rinse with cold water and drain again. 
  2. Heat 2 tablespoons oil in small saute pan, cook green beans and zucchini 5 minutes or until tender. 
  3. 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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