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Barley, Fennel, and Beet Salad

Name: Barley, Fennel, and Beet Salad
Ingredients: 2 cups cooked barley (from about 2/3 cup dried); 1 thinly sliced fennel bulb; 2 thinly sliced small golden beets; 1/2 thinly sliced small red onion; 1/4 cup chopped toasted almonds; 1/4 cup torn fresh mint in a large bowl; 1/4 cup olive oil; 3 tablespoons Sherry vinegar or red wine vinegar; Salt; Pepper

A small grocery run gets this on the table.

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directions

1.
Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.

Recipes sourced from Epicurious.com.

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