Tuesday, July 2nd, 2013...7:52 pm

Strawberry Sweet Potato Basil Barley Salad

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strawberry sweet potato basil barley

The temperatures here in Utah have been above 100 degrees for about five days now. It feels like a furnace outside because the air is so dry. Our poor air conditioner is trying its best to keep up, but the kitchen is not a really cool place in the late afternoon when I usually feel like creating something delicious for dinner. It has really changed my attitude about cooking lately. Of course I still have the desire to make something yummy, but just not cooking anything. So at this time of year I start making salads for dinner almost every night. I love salads so it is fun to see what I can come up with. I made this salad last night and it felt a little like dessert because of the sweet strawberries and sweet potatoes. The barley was delicious and chewy and fresh basil is good in anything. The dressing was so simple that if you make the barley ahead of time, this whole salad was super easy and fast to make.

Strawberry Sweet Potato Basil Barley Salad

4 c. cooked pearl barley

2 sweet potatoes, cooked, peeled,  and cut into cubes ( I microwaved them)

2 c. cut strawberries

2 tbsp. lemon juice

1 tbsp. olive oil

10 leaves basil, chopped

In a large bowl combine the barley, sweet potatoes, and strawberries. In a small bowl combine the lemon juice and olive oil and then pour over the salad ingredients. Add the chopped basil and stir to combine. Refrigerate for 30 minutes and enjoy. This salad is best eaten on the day that it is made.

 



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