Barley Salad In Radicchio Bowls With Champagne-Orange Vinaigrette

• FOR THE DRESSING:
• 1/4 cups Orange Juice
• 1/4 cups Champagne Vinaigrette
• 1/3 cups Olive Oil
• 1 Tablespoon Dijon Mustard
• 2 teaspoons Honey
• 1/2 teaspoons Salt, Or To Taste
• 1/8 teaspoons Black Pepper, Or To Taste
• FOR THE SALAD:
• 1 cup Pearl Barley
• 1 Cucumber, Seeded And Diced Into 1/4-inch Pieces
• 3 Tablespoons Parsley, Torn Into Small Pieces
• 1 Orange, Peeled With Pith Removed And Sectioned
• 1 Avocado, Diced Into 1/4 Inch Pieces
• 1 head Radicchio, 4 Leaves Gently Separated

1. In a medium-sized mixing bowl, combine all the dressing ingredients and whisk together until smooth. Adjust the ingredients to taste. Chill until you're ready to use.
2. After you've cooked the barley (it takes between 50-60 minutes to cook), refrigerate it until it's cool.
3. Mix the diced cucumber and parsley into the barley. Gently fold in the orange sections and avocado. Add the dressing, a few tablespoons at a time, and gently toss until all the ingredients are lightly coated.
4. Scoop the mixture into individual radicchio bowls and serve on individual place settings.

dressing, ubc, ubc, olive oil, dijon mustard, honey, salt, black pepper, salad, barley, cucumber, parsley, orange, avocado, radicchio

Taken from tastykitchen.com/recipes/salads/barley-salad-in-radicchio-bowls-with-champagne-orange-vinaigrette/ (may not work)