Barley Salad

Yup another salad on the menu this week. I told you it's been hot. This one uses barley and while it might take a while to cook the barley thereby heating up the kitchen until it feels like you're in the inner depths of hell, it is worth it.

Barley Salad (Adapted from some book that I photocopied a recipe from - no clue)

1 c barley
2 c water
2 c corn removed from cob
1/2 c dried cranberries
4 green onions, chopped
1 apple, diced
1 carrot, diced
3 T lemon juice
4 T olive oil
2 T honey
salt/pepper

Rinse barley and cook in water until barley is tender about 20-25 minutes.  Set aside to cool.

In a serving bowl toss corn, cranberries, onions, apple, and carrot. Whisk together lemon juice, olive oil, honey, salt, and pepper to make a vinaigrette. Pour over corn/apple mixture (this will prevent the apples from turning color). Toss in barley and mix well.

The original recipe uses frozen corn - bleh! I really don't think that that would work well here at all. While I understand in the middle of the winter you might be craving some nice salad, I just think you will have to look elsewhere.