Barley and Pomegranate Salad

This is another great recipe from Plenty. It's super light and flavorful and perfect after a weekend of eating too much. The pomegranate seeds add such a nice, sweet pop. Looking forward to eating leftovers for lunch this week.

Serves 4

Ingredients:

1 cup barley

6 stalks celery, leaves removed and saved, in a small dice

1/4 cup olive oil

3 tbsp white wine vinegar

2 small garlic cloves, peeled and crushed

2/3 tsp ground allspice

salt and pepper

3 tbsp chopped dill

3 tbsp chopped parsley

seeds from 2 large pomegranates

Directions:

Rinse the barley in cold water. Put in a pot and cover with plenty of fresh water. Bring to a simmer and cook about 20-30 minutes until tender but still has a little bite. 

In a bowl, mix celery, garlic, olive oil, allspice, vinegar, and salt and pepper. 

Drain the barley and while it's still hot, toss it in the bowl with the other ingredients. 

Let it cool completely. Once cool, mix in herbs, pomgranate, and celery leaves. Season to taste with salt, pepper, and vinegar.