Barley Salad with Veggies

Rain was predicted for today, and thunder.  Instead, it’s hot outside here in DC!  Summer is just around the corner, yay!  We’ll enjoy it for today- outdoors!

Every month 2 of my friends and I meet up at each other’s places and make dinner.  We switch off between our homes and the themes for the dinners, and the person who hosts also does the cooking.  Others bring the wine/beer.  Every month I really look forward to my time with A* and C* just because we always end up having fabulous conversations, and have tons of fun.  =)  Last night I hosted, and we had an array of wonderful food (if I do say so myself), which I will write about later in future posts.  But for now, I’ll give you some hints: dinner rolls, a Nutella bar, orzo salad and vegetable soup with parsley crisps.

Although, wonderful company makes food taste even better!

Barley Salad with Veggies
Adapted from: Cooking Light

1 cup uncooked pearl barley
3 cups arugula, lightly chopped
1 red bell pepper, chopped
1 large roasted red bell pepper, chopped
1 15oz chickpeas, rinsed and drained
juice of 1 lemon
3 tbsp olive oil
3 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1/2 cup pistachios

Cook barley according to package directions.

Once the barley is cooked, combine: barley, arugula, red bell pepper, roasted red bell pepper and chickpeas in a large bowl.  In a smaller bowl mix: lemon juice, oil, salt, pepper, crushed red pepper and stir.  Sprinkle the top of the salad with pistachios.