Photo of Pearl Barley and Cranberry Salad by WW

Pearl Barley and Cranberry Salad

8
8
8
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Give starchy side dishes a night off. Try our fresh barley salad with cranberries and herbs.

Ingredients

Pearl barley, dry

175 g

Shallots

½ medium, trimmed, finely chopped

Whitworths Dried & Sweetened Cranberries

50 g

Fat Free Salad Dressing

3 tablespoons

Lemon Juice, Fresh

2 teaspoons

Mint, Fresh

2 tablespoons, chopped

Parsley, fresh

2 tablespoons, chopped

Walnut Oil

2 teaspoons, or almond oil

Instructions

  1. Soak barley in a large bowl of cold water overnight.
  2. Drain barley and place in a large saucepan. Fill with plenty of fresh water and season with salt. Place over high heat and bring to the boil. Reduce heat to low and simmer for approximately 30 minutes or until grains are tender.
  3. Drain and cool in a bowl. Add remaining ingredients to barley and toss well to combine. Season to taste with salt and pepper and serve.

Notes

If you are pressed for time, this combo can be made with couscous or bulgur, instead of barley.This salad will keep in an airtight container in the fridge for 2-3 days.

Start eating better than ever!