In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side. Bring a medium saucepan of water to the ...

It combines the chewy, nutty texture of barley with all the best parts of an Italian antipasto platter—briny olives, roasted ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile. Tossed in a simple apple cider ...

A simple, summery salad made with store cupboard ingredients. You can always swap the dried ingredients for tinned or jarred ingredients for fresh, if you have them. Soak the lentils and beans ...

Whole grains are a great way to bulk up a simple green salad, and can even add protein and fiber. This eggplant and lentil salad gets tossed with bulgur, cucumber and tomato to become a very ...