Mediterranean Spinach and Roasted Barley Salad w/ White Balsamic, Orange Juice and Fresh Basil Vinaigrette
Transform this into a main course salad by topping with Brown Sugar-Glazed Roast Pork Tenderloin
Ingredients
For Toasted Barley
- 1 cup pearled barley
- 2 tablespoons olive oil 2 large shallots minced
- 1/4 cup white wine
- 2 1/2 cups chicken stock
- 1 teaspoon salt
For Vinaigrette
- 1/2 cup balsamic vinegar white (only!)
- 1/4 cup orange juice fresh squeezed
- 1 tablespoon olive oil
- 1 tablespoon basil leaves fresh, minced
- 1 tablespoon dill weed fresh, minced (1/2 tsp dried, alt.)
- 1 tablespoon granulated sugar
For Salad
- 3/4 cup kalamata olives sliced
- 1/2 large red onion sliced thin
- 15 ounces cannelini beans canned, rinsed, drained
- 3//4 cup golden raisins
- 15 ounces mandarin oranges in light syrup canned, drained
- 5 ounces feta cheese crumbled
- 10 ounces baby spinach leaves
Instructions
For Toasted Barley
- Preheat over to 375 degrees.
- Spray baking sheet with vegetable oil spray (not listed). Spread barley on pan, and place in oven for 5-10 minutes until barley starts to toast. You’re looking for barley to turn golden brown and give off a pleasant toasty smell. Remove from oven and let cool
- Heat oil over medium-low heat in a large heavy pot with a lid; add shallots and cook, stirring frequently, until lightly browned.
- Add wine to deglaze and plump shallots, stir and cook until wine cooks off.
- Add barley to pot and cook, stirring frequently, for 1 minute. Add stock to pot and bring to a boil; cover with lid, reduce heat to low and cook for about 40 minutes.
- Remove from heat, drain any excess liquid, fluff with a fork and let cool. Set aside.
For Vinaigrette
- Whisk vinegar, orange juice, olive oil, dill, basil and sugar together until well-combined. Hold refrigerated for use.
For Salad
- In large salad or serving bowl, add barley, olives, onion, beans and raisins and mix together. Add spinach, 3/4 of oranges, 3/4 of feta, then all of vinaigrette and toss to mix together well. As you plate each salad, add additional orange segments and feta to top of each salad. Serve!