Blueberry and Barley Salad Bowl

(2017 Pairings) A barley salad with blueberries, feta cheese and walnuts with a light pineapple vinaigrette.

Total Time:
30 minutes

Servings:
4

Ingredients

1 cup pearl barley rinsed

4 Tbsp extra virgin olive oil, divided"

¼ lb green beans cut into 1-inch pieces

1 large zucchini halved and sliced

⅓ cup Dole Pineapple Juice

2 cups watercress sprigs

1-½ cups frozen Dole IQF Blueberries partially thawed

⅓ cup chopped walnuts

½ cup crumbled feta cheese

Prepare barley according to package directions. Drain, rinse with cold water and drain again.
Heat 2 tablespoons oil in small saute pan, cook green beans and zucchini 5 minutes or until tender.
Stir together remaining 2 tablespoons oil and pineapple juice in small bowl. Add watercress, blueberries, walnuts and green bean mixture to barley. Pour pineapple dressing over; toss to evenly coat. Season with salt and ground black pepper to taste. Top with feta.