I love barley, but it’s not at the top of my list of “go to” ingredients. I wanted something to go with “chicken” cutlets (we use this variety), I had barley in the cupboard and we love brussel sprouts so, decision made.
I followed the recipe almost entirely. I didn’t add the flax seed oil though. Instead, I left a teeny bit of the liquid rather than cooking the barley until all the liquid was gone. That is really all it needed. And if I were to make it again I’d cut back on the tarragon (personally, I love tarragon, but it almost overpowered the other flavors).
I love this salad. It’s substantial enough to enjoy on it’s own (although you would want to add the oil I think to help absorb all the veggie goodness). The recipe does make a lot though. There is enough left over for me to have for lunch tomorrow and then some.
I think it would be fun to take to a summer time pot-luck when you want to take something a little more substantial than a simple salad.
Our little family gave this salad 
carrots.
dawn
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