Wednesday, April 14, 2010

Abigail Cooks

Abigail worked at Starbucks tonight and came home wanting to make her own dinner. Mike and I had gone out earlier and she did not want us to bring her anything. She used the leftover barley from the barley and cabbage salad to make her own salad. It looked delicious so I thought I'd share it. The measurements are approximate.

Abigail's barley salad

cooked pearled barley (see instructions in earlier post)
~1 cup frozen edamame out of the shell, cooked
1/2 red bell pepper, chopped
2 green onions, chopped
1/2 cucumber, peeled and chopped
1/4 cup dried cranberries
3 oz baked tofu
1/4 cup crumbled feta cheese
1/4 cup silvered almonds, toasted
~1/4 cup olive oil
3 tablespoons lemon juice
1 garlic clove, pressed
kosher salt and pepper

Combine all ingredients. Stir to combine. Thanks Abigail.

1 comment:

  1. Yum! I love making grain salads with a dried fruit, nuts and cheese. This sounds delicious! Thanks!