Monday, September 20, 2010
Spinach Salad with Warm Bacon Dressing pg 70 Tastes & Treasures is a favorite of mine.
Here's a new twist with barley.
Spinach Barley Salad with Gorgonzola and Toasted Walnuts
4 cups quick-cooking pearl barley
3 tablespoon sherry vinegar or red-wine vinegar
½ teaspoon Dijon mustard
2 tablespoon extra-virgin olive oil
1 ounce gorgonzola cheese, finely crumbled (about ¼ cup)
6 cups baby spinach leaves, shredded
¼ cup sliced red onion
2 tablespoon toasted chopped walnuts
Cook barley according to package instructions. Meanwhile, whisk together vinegar and mustard. Whisk in oil until well blended, then whisk cheese into mixture.
Put cooked barley in a serving bowl. Add remaining ingredients, plus salt and pepper to taste, then toss gently. Stir in vinaigrette; cover and refrigerate for at least 30 minutes to allow flavors to mix.
Note: Quick cooking pearled barley cooks faster than regular barley. Any soft, crumbly cheese such as feta, blue or goat cheese is good also.