Tuscan Kale and Barley Salad

Tuscan Kale and Barley Salad Jane Day
Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."

Tuscan Kale and Barley Salad

I threw this hearty salad together last night and we enjoyed it with baked halibut. It is also substantial enough to be served as a meal on its own. It is highly versatile--you can add practically any veggies and fruits you have on hand, as I did. It tastes even better as left overs the next day, which gives the dressing time to mellow the kale. I went to bed last night looking forward to this salad and enjoyed it again for breakfast.
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Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

Salad

  • 2-3 cups Barley boil in pot of water until chewy and firm
  • 2-3 ears Corn boil or microwave for about 4 minutes, allow to cool, slice off cob
  • 1 Red onion diced
  • 1 Apple chopped, tart and crispy variety such as Braeburn
  • 1 Avocado chopped
  • 1 package Cherry or grape tomatoes halved
  • handful Walnuts Add last
  • 1-2 bunches Tuscan kale This is the dark, crisp kale. Trader Joes sells Organic Tuscan Kale cut, washed and packaged.

Dressing

  • 2-3 lemon fresh squeezed
  • 1 lime fresh squeezed
  • white balsamic vinegar to taste
  • olive oil to taste (optional)
  • salt to taste
  • pepper to taste
  • lemon and lime zest grate peel with handheld zester

October 23rd, 2014

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1 Comments

  1. Thanks so much, Jane, for making this fantastic salad for the last seminar class. I’m always looking for great recipes, and this one is a winner!

    Reply