BLT and Barley Salad

This was one of those recipes that just came to me one afternoon, and I had to whip it up. I had a million things going on, but when you have a creative thought, you drop everything to bring it to life. Have you ever had something like that happen? There are plenty of other things you should be doing, but you focus on something else. Well, be glad I did, because, this one is a winner. It has great texture, and scrumptious flavor. Not to mention, it is a great recipe for these warm summer days. Enjoy!

Huckleberry Collective
Huckleberry Collective
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Huckleberry Collective
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Yield: 6 Side Servings

BLT and Barley Salad

prep time: cook time: 1 hourtotal time: 1 H

ingredients:

BLT and Barley Salad
  • 1 Cup of Lentil
  • 1 Cup of Barley
  • 1 Cup of Vinaigrette Dressing
  • 1 Large Bell Pepper Diced
  • 2 Cups of Cherry Tomatoes Sliced 
  • 6 Slices of Crispy Bacon Chopped
  • 2 Scallion Stalks Diced 
  • 1 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Salt 
  • 1/2 Teaspoon of Pepper
  • 1 Bag of Spring Lettuce Mix 
  • Crumbled Goat Cheese (to taste)
  • Fried Eggs atop (optional, one per person)

instructions:

How to cook BLT and Barley Salad

BLT and Barley Salad
  1. Combine Barley and Lentils into saucepan with 3 cups of water. Bring to a boil and stir to prevent the foam from overflowing. After a minute of boiling, reduce heat to medium and let it continue to cook for 15 minutes.
  2. Drain and pour into a large mixing bowl and let cool in fridge.
  3. While the Lentils and Barley cool, begin prepping your other ingredients. Cook Bacon, until crispy (I used the microwave).
  4. Slice Tomatoes, Dice Bell Pepper and Scallion, and Chop Bacon.
  5. Once the Lentils and Barley are fully cooled, you will add remaining ingredients to the bowl; Vinaigrette Dressing, Bell Pepper, Cherry Tomatoes, Bacon, Scallions, Onion Powder, Salt and Pepper. Mix Well. 
  6. Once combined, if you choose to top with your Fried Egg option, you will place bowl back in fridge to stay cool. 
  7. Once Eggs are fried, Place bed of lettuce on serving platter or individual plates, top with Lentil and Barley mixture, then your Fried Egg(s), and Lastly Goat Cheese Crumbles and Cracked Pepper to taste. 
  8. Serve and Enjoy!

NOTES:

I placed the fully cooked lentils and barley into fridge for a faster cool time. I used a lemon and olive oil based vinaigrette.
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