Spinach-and-Barley Salad with Grilled Pork

Get your grains by adding barley to this hearty salad.

Ingredients

  • 1 c. pearled barley
  • Kosher salt and freshly ground black pepper
  • 1 1/4 lb. pork tenderloin
  • 1 tbsp. olive oil
  • 6 c. baby spinach
  • 4 large radishes, thinly sliced
  • 3 baby chioggia (striped) or yellow beets, peeled and thinly sliced
  • 3 scallions, sliced
  • 2 medium carrots, thinly sliced
  • 1/2 c. chopped toasted walnuts
  • Smoky Paprika Vinaigrette
  • 1 c. pearled barley
  • Kosher salt and freshly ground black pepper
  • 1 1/4 lb. pork tenderloin
  • 1 tbsp. olive oil
  • 6 c. baby spinach
  • 4 large radishes, thinly sliced
  • 3 baby chioggia (striped) or yellow beets, peeled and thinly sliced
  • 3 scallions, sliced
  • 2 medium carrots, thinly sliced
  • 1/2 c. chopped toasted walnuts
  • Smoky Paprika Vinaigrette

Directions

    1. Step 1

      Cook barley in boiling salted water in a medium saucepan over medium-high heat until tender, 24 to 26 minutes. Drain and run under cold water until cool.

    2. Step 2Preheat grill to medium-high. Rub pork with oil and season with 1 teaspoon each salt and pepper. Grill, covered, turning occasionally, until the internal temperature registers 145°F, 15 to 18 minutes. Remove to a plate and allow to rest 5 minutes before slicing.
    3. Step 3 Toss together spinach, radishes, beets, scallions, carrots, walnuts, barley, and vinaigrette in a bowl. Season with salt and pepper.
    4. Step 4 Serve with sliced pork.
    5. Step 5To make the smoky paprika vinaigrette, whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 ½ tablespoons honey, 2 teaspoons Dijon mustard, and 1 ¼ teaspoons smoked paprika. Season with salt and freshly ground black pepper.
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