Walnut Apple and Barley Salad

When life hands you lemons, make lemonade. Then add gin and garnish with mint. Perhaps break out the golf clubs and pretend you are the next Jack Nicklaus. Encourage your entourage to yell "Smashing!" when you hit the ball. Just a suggestion and possible life excerpt..

But when California Walnuts sends you a bag of nuts, you make this. A walnut apple barley salad  is a great stand alone lunch (especially if served with greens) or side dish for a party. With a variety of textures, from the crisp apple and crunch walnuts, plus the aromas from the lemon zest and herbs, this salad is an eating experience. Especially if you have it after a tiresome morning of pretend professional golfing.

Ingredients

Salad

• 1/2 cup barley
• A few glugs of chicken stock: About the measurement...a glug in this house is a quick pour and refers to the sound it makes. But roughly 1/4 C if you really need numbers.
• 2 T water
• 1 clove garlic
• 1/4 small onion
• 1 apple (Any crisp variety. We used fuji.)
• 5 walnuts, crumbled
• mint
• thyme
• lemon peel

 Dressing

balsamic vinegar + olive oil + salt + dijon

Directions: Add water and stock into a pot with barley.  Cook with chopped onion and garlic for about 30 minutes covered,  stirring occasionally.Once cooking is complete, fold in apple and walnuts and top with chopped mint, thyme, and minced lemon peel. This could work as a warm or cold dish. Pour dressing over the top and enjoy!

Do you have a favorite way to eat walnuts? Alternatively, please provide golf tips.

-Carlene

Disclaimer: I was not compensated by California Walnuts for writing this post, but they did send me some pretty sweet walnuts in the mail!