Barley Peach & Walnut Salad

Here is another light summer salad dish using peaches!

Barley Peach & Walnut Salad

1 c. quick cooking barley
1/4 c. curly parsley, chopped
1/2 c. walnut pieces
1 fresh peach, diced (can substitute a nectarine for the peach)
1/2 red bell pepper, diced
1 TBSP lime juice
1/4 c. orange juice
1/4 tsp. cumin (add another 1/4 tsp. if desired)
1/4 tsp. extra fine sea salt

-Cook barley according to directions. Rinse with cold water.
-In a large bowl, add the cooked barley and the remaining ingredients.
-Toss to coat and store in a covered container in the refrigerator for the flavors to blend.

Stir before serving!

Quinoa & Peach Salad

I had purchased a few peaches and I wanted to make something different. Peaches are really juicy and sweet this time of year!  Here is a healthy summer salad that is sure to satisfy!

Quinoa & Peach Salad

1 c. white quinoa...follow directions for cooking. Let cool.
1/2 of a red bell pepper, seeded & diced
2 green onions, thinly sliced
1 small lemon, juiced
1 TBSP. pure maple syrup
1/4 tsp. extra fine sea salt
1 large peach, sliced or chopped

Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour for the flavors to blend. Serve & enjoy!

Vegetable Radiatore Summer Salad

I purchased this vegetable radiatore from Trader Joe's. The ingredients are Organic Durum Wheat Semolina, Spinach, Beet, Red Bell Pepper and Paprika. This salad is great for gatherings or just to make and nibble on for a few days! (this is what we do) This is a keeper and one to share!  Make ahead of time to so the flavors can blend and to get cold in the refrigerator!

Vegetable Radiatore Summer Salad

3/4 c. apple cider vinegar
2/3 c. turbinado sugar or raw sugar
1 1/2 TBSP. Dijon mustard
1/4 tsp. extra fine sea salt (optional)
1/8 tsp. black pepper
1/2 tsp. garlic powder
1 12-oz package vegetable radiatore
1/2 green bell pepper, seed and diced
2 TBSP. chopped green onion
1 cucumber, peeled, quartered, seeded & chopped (peeling optional)
1 roma tomato, chopped

-In a medium saucepan, whisk together the vinegar, sugar, mustard, salt, pepper and garlic powder.
-Bring to boil or until the sugar dissolves. Turn off heat and let cool.
-Boil pasta according to package directions. Drain and rinse under cold water.
-In a large container, add the pasta, veggies & vinegar mixture. Combine well.
-Cover & let set in refrigerator for at least 2 hours to get cold and flavors to blend.