Ingredients
1cuppearl barley
½tspsalt
4cupswater
2½cupssalad greens
12cherry tomatoes,halved
5small sweet peppers,sliced
2small cucumbers,sliced
5radishes,sliced
vinaigrette,for serving
Preparation
Add dried barley to the Instant Pot or other multi-cooker/pressure cooker. Stir in salt and water. Replace lid and cook on high pressure for 15 minutes.
Once finished, let the pressure naturally release for 5 minutes. Vent steam, remove the lid, drain off any extra water, and let barely cool to room temperature.
Assemble lunch jars as desired. Add ½ cup of cooked barley to the bottom (make sure it is room temperature). Top that with a mix of salad greens and lots of sliced vegetables.
The jars will keep in the fridge for 4 to 5 days. After that, the greens start to wilt. Do not freeze these jars. They are intended to be made and eaten within the week.
Enjoy! When it’s time for lunch, drizzle vinaigrette into the jar, season with a pinch of salt and pepper, then eat the barley salad right out of the jar.
Alternatively, pour onto a plate. (Don’t add the vinaigrette to the salad until right before serving, as it will make the vegetables soggy.)
