Author: Chef Brad
- Cooked Barley
- 1 large bunch sauteed Asparagus spears, cut into 1 inch pieces
- (Saute Asparagus in Xagave and dash of Balsamic vinegar)
- 2 cups cherry tomatoes, sliced in half
- ½ cup almonds
- ½ cup green onion
- For the dressing:
- ¼ cup Xagave
- ¼ cup flax oil
- ¼ cup olive oil
- Salt and Pepper
- Toss all salad ingredients together.
- Whisk dressing ingredients and toss with salad.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/09/savory-barley-salad/
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