Barley Salad with Pork and Fruit Recipe
Barley Salad with Pork and Fruit
Flavors of Quebec
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Cooking time: 8 minutes

Difficulty: Easy
Chef's Note

Preparation time: long enough to set up your patio umbrella 

Cooking time: long enough to put your apron on 

Ingredients: barley, pork and a desire to try something new! 

For 4 servings

- 4 pork chops or steaks

- 60 ml (1/4 cup) canola oil
- 60 ml (1/4 cup) orange juice
- 1 tbsp. Dijon mustard
- 1 tsp. curry powder or paste
- 1 clove of garlic, minced

- 750 ml (3 cups) cooked barley, cooled
- 750 ml (3 cups) assorted salad greens, spinach, arugula
- 60 ml (1/4 cup) chopped fresh cilantro
- 250 ml (1 cup) peeled diced cucumber
- 250 ml (1 cup) peeled, pitted and diced peach
- 250 ml (1 cup) hulled quartered strawberries
  1. Preheat the barbecue to medium. 
  2. Make the vinaigrette by combining the oil, juice, mustard, curry and garlic. 
  3. Brush the pork and cook for 3-4 minutes on each side. 
  4. Add the other ingredients to the vinaigrette and combine well. 
  5. Serve the barley and fruit salad with the hot pork, whole or sliced. 
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