So of course the week I decide we are gonna eat healthy and have a bunch of different kinds of salad is the week Colorado decides to flood like crazy! My heart goes out to all the people that have had to deal with this crazy weather. I hope all are safe and well.
This is a light super easy salad to make. It can be eaten warm or cold, and keeps well for leftovers. I LOVE artichokes, so I was more than happy to have leftovers. It is a bright and light salad, that keeps to full and ready to go.
Barely and Marinated Artichoke Salad
Recipe based on a recipe by Health Is Happiness
- 1 1/2 cup barely
- 16 oz jar marinated artichokes, drained and roughly chopped
- 1 cup chopped parsley
- 1/2 cup toasted pumpkin seeds
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Bring 4 cups of water to boil in a medium saucepan. Add the barley. Reduce heat to medium-low and cover. Simmer for about 40 minutes, until barely is cooked. It should still have some bite to it. Drain, and set aside to let cool for 10 minutes.
While the barely is cooking prepare the rest of the ingredients.
Whisk together lemon juice, and olive oil. Combine the barely with the rest of the ingredients and mix well.