• Grilled Chicken and Strawberry Cobb Salad
    Grilled Chicken and Strawberry Cobb Salad

Spinach and Barley Salad with Grilled Pork

Get your grains by adding barley to this hearty salad.


Spinach-and-Barley Salad with Grilled Pork

INGREDIENTS:

  • 1 c. pearled barley
  • Kosher salt and freshly ground black pepper
  • 1 1/4 lb. pork tenderloin
  • 1 tablespoon 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
METHOD:

  • 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.
  • Preheat 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.
  • Toss together spinach, radishes, beets, scallions, carrots, walnuts, barley, and vinaigrette in a bowl.
  • Season with salt and pepper.
  • Serve with sliced pork.
  • To 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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