You may also like
Categories:
red wine vinegar lemon juice honey olive oil vegetable broth barley grape tomatoes Feta cheese fresh basil green onions baby spinach shrimp
Viewed: 31 - Published at: 8 years agoIngredients
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 cup olive oil
- 6 cups vegetable broth or chicken broth
- 2 cups barley
- 2 cups grape tomatoes, halved
- 1 7-ounce package feta cheese, crumbled (about 1 1/2 cups)
- 1 cup chopped fresh basil
- 1 cup chopped green onions
- bag of baby spinach
- 14oz bag frozen cooked small shrimp
Method
- Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about an hour. Drain.
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- Bring broth and 1/2 cup water to a boil in a large heavy saucepan. Stir in barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain.
- Transfer to large wide bowl.
- Mix tomatoes, feta, basil, green onions,shrimp and spinach into barley. Could also be served on top of spinach but I like it mixed in because it wilts a bit.
- Add vinaigrette -toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
