Yield: 4
Jess Bentley
@SliceofJess
00:10
Prep
00:25
Cook
00:35
Total Time
Ingredients & Directions
Directions
Sumac Vinaigrette
3 tablespoons
olive oil
3 tablespoons
tahini
2
garlic cloves, minced
juice of 1/2 lemon
1 tablespoon
sumac
1 teaspoon
agave nectar
1/2 teaspoon
salt
1/4 teaspoon
ground black pepper
water, as needed to thin
- Whisk together the ingredients for the vinaigrette in a bowl
- Set aside until ready to dress salad.
- Dressing can be made ahead and refrigerated until ready for use.
Salad
1 cup
barley, cooked and seasoned
1 pinch
saffron, optional
8 oz
4 cup
arugula
1 clamshell container
fresh blackberries
1/4 cup
pomegranate seeds
1/2 cup
feta cheese, crumbled
1/4
red onion, thinly sliced
2 tablespoons
fresh mint, chopped
1/2 cup
fresh parsley, chopped
toasted flatbread chips, as desired
2 teaspoons
za'atar, optional
- Cook barley according to package directions.
- Add a sprinkle of sumac for extra flavor and coloring while it is boiling.
- The barley will take about 25 minutes to cook.
- Allow to cool completely before adding to the salad.
- Assemble all of the salad ingredients in a large serving dish. Drizzle with the desired amount of vinaigrette and toss together to coat.
- Serve immediately.
Jess' recipe notes:
- For even more flavor, cook the barley in chicken stock instead of water.
- If you are not a fan of raw red onions, use shallots or leave them out all together.
- If your local grocery store doesn't carry sumac & za'atar seasonings, look for them online!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken, Berry, Feta And Arugula Salad With Sumac Dressing
Jess Bentley
@SliceofJess
Yield: 4
00:10
Prep
00:25
Cook
00:35 Total Time
Ingredients
Directions
Sumac Vinaigrette
3 tablespoons
olive oil
3 tablespoons
tahini
2
garlic cloves, minced
juice of 1/2 lemon
1 tablespoon
sumac
1 teaspoon
agave nectar
1/2 teaspoon
salt
1/4 teaspoon
ground black pepper
water, as needed to thin
- Whisk together the ingredients for the vinaigrette in a bowl
- Set aside until ready to dress salad.
- Dressing can be made ahead and refrigerated until ready for use.
Salad
1 cup
barley, cooked and seasoned
1 pinch
saffron, optional
8 oz
4 cup
arugula
1 clamshell container
fresh blackberries
1/4 cup
pomegranate seeds
1/2 cup
feta cheese, crumbled
1/4
red onion, thinly sliced
2 tablespoons
fresh mint, chopped
1/2 cup
fresh parsley, chopped
toasted flatbread chips, as desired
2 teaspoons
za'atar, optional
- Cook barley according to package directions.
- Add a sprinkle of sumac for extra flavor and coloring while it is boiling.
- The barley will take about 25 minutes to cook.
- Allow to cool completely before adding to the salad.
- Assemble all of the salad ingredients in a large serving dish. Drizzle with the desired amount of vinaigrette and toss together to coat.
- Serve immediately.
- For even more flavor, cook the barley in chicken stock instead of water.
- If you are not a fan of raw red onions, use shallots or leave them out all together.
- If your local grocery store doesn't carry sumac & za'atar seasonings, look for them online!
