Pecan Barley Salad
CATEGORIES
INGREDIENTS
- 1 cup quick-cooking barley
- 2 cups water
- 1/2 tsp salt
- 3/4 cup chopped pecans
- 1/4 cup olive oil
- 2 carrots, diced
- 2 celery ribs, diced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
- 2 T apple cider vinegar
- 1/8 tsp cinnamon
DIRECTIONS
- Bring barley and water to boil; simmer until tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain, then rinse under cold water. Cook pecans in olive oil until toasted. Toss nuts and oil with barley; add remaining ingredients. Season with salt and pepper to taste.