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Tuesday, August 8, 2017

Roasted Pepper, Marinated Artichoke and Barley Salad

Summer is quickly coming to a close as marked by my tootie frooties starting back to school tomorrow.  Class schedules were picked up yesterday and both of my scholars, a seventh grader and a high school sophomore, are very happy with their upcoming class agenda.  My daughters have had a great (although very sloth-like) summer.  

Before the hot weather completely disappears, I highly recommend making this salad to serve alongside grilled meat or a sandwich.  Grain salads aren't ubiquitous like potato salads, but they certainly should be.  The chewy texture of barley (similar to steel cut oats) in this salad combined with roasted bell peppers, marinated artichokes and red onions are a perfect combination.   

I pulled this recipe several years ago from Something Extra, a publication from Sacramento-area grocery chain Raley's / Bel-Air.  The recipe was perfected by Patty M., an amazingly talented and creative recipe developer and food stylist.  I have been fortunate enough to meet Patty (and taste some of her delicious creations) through my day job.  If you have time, take a look at her website:

Patty has a great personality and is perfectly suited for television.  She makes appearances on Sacramento television cooking segments.  I am hopeful that Patty will submit an application to become 'The Next Food Network Star' - she is perfectly suited for it!


  • 1 cup barley
  • 2/3 cup salad dressing (such as Annie's Naturals Artichoke Parmesan) 
  • 1/2 cup roasted red bell peppers, coarsely chopped
  • 1/4 cup red onions, finely diced
  • 1 6.5-oz. jar marinated artichokes, coarsely chopped (reserve marinade)
  • 3 tablespoons fresh basil, finely chopped
  • salt and freshly ground black pepper to taste

  1. Place barley in medium saucepan and cover with water two inches above barley. Boil gently for 30 minutes or until barley is tender. Drain in a colander and rinse with cold water. 
  2. Combine barley and all other ingredients (including reserved marinade) in a large bowl.
  3. Refrigerate at least one hour prior to serving.  

1 comment:

Cheyanne @ No Spoon Necessary said...

I hope your children had a great first day back to school!! Loving this salad! You definitely packed it with all the yum! Cheers!