Recipe: Barley Raspberry Feta Salad

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Using some cooked grains atop a salad provides a boost of minerals and complex carbohydrates, plus they add a delightful chewy texture and soak up flavors from whatever dressing you enjoy. This salad pairs sweet raspberries with salty feta cheese, with just enough red onion for crunch. Not a fan of onion in salads? Swap it out for another crunchy ingredient like carrots, jicama, or celery. 

Barley Raspberry Feta Salad

Serves 2


  • 3 cups mixed salad greens
  • ¼ cup uncooked barley or wheat berries
  • ½ cup raspberries
  • 6 cherry tomatoes, quartered
  • 2 ounces feta cheese
  • ¼ red onion, thinly sliced

How to:

  1. Boil barley or wheat berries according to package directions. (Different types of grain will call for different cooking times and amounts of water). Drain any unabsorbed water, and refrigerate until cool. 
  2. Divide salad greens between two plates, and top evenly with cooked grains, raspberries, tomatoes, cheese and onion. 


Serving information:
Per serving:
  • 202 calories
  • 6g total fat
  • 0g saturated fat
  • 30g total carbohydrate
  • 5g dietary fiber
  • 10g protein
Have you tried this recipe?:
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