I was cleaning out my pantry & stumbled upon a LOT of barley. It just so happened to coincide with lunchtime and I was craving bacon. And so the BLT salad was born. Barley, bacon, lettuce & tomato? It’s like a BLT on crack! The barley gives the salad some added texture & I really liked it. I’ll be adding this to my list of recipes to repeat!
1 large head of romaine lettuce, chopped
1 cup cooked cooked pearled barley
6 slices bacon, chopped
1 clove garlic, minced
1 tablespoon honey Dijon mustard
1/3 cup olive oil
2 tablespoons white balsamic vinegar
3 tablespoons chopped chives
8 ounces cherry tomatoes
salt and pepper to taste
Whisk together garlic, mustard, vinegar, salt, pepper, chives and olive oil. Shred lettuce and add to the bowl. Cut the cherry tomatoes in half and add to the bowl along with the bacon and barley. Toss salad to coat evenly with dressing and serve.
This recipe was lightly adapted from a Rachel Ray recipe. If you liked this recipe, you’ll love this cookbook:
Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners
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