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
¼ cup extra virgin olive oil divided
¼ lb green beans cut into 1-inch pieces
1 large zucchini halved and sliced
⅓ cup DOLE Pineapple Juice
2 cups watercress sprigs
1-½ cups frozen DOLE Blueberries partially thawed
⅓ cup chopped walnuts
½ 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.