If you love the combo of sweet, salty, sour and spicy (which make up classic Thai food) then try this salad. For more heat, add more chili garlic sauce to the dressing. 

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Serves: 6

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Ingredients

  • 3/4 cup (175 mL) pearl barley, rinsed
  • 1 cup (250 mL) Ontario Bean Sprouts 
  • 2 tbsp (25 mL) each fresh lime juice and unseasoned rice vinegar
  • 1 tbsp (15 mL) chili garlic sauce 
  • 1-1/2 tsp (7 mL) each fish sauce and granulated sugar 
  • 1/2 tsp (2 mL) salt 
  • 2 tbsp (25 mL) vegetable oil
  • 2  Ontario Peaches or Nectarines 
  • 1 Ontario Greenhouse Sweet Red Pepper
  • 2 Ontario Green Onions, thinly sliced
  • 2 cups (500 mL) packed Ontario Salad Greens 
  • 1/4 cup (50 mL) chopped fresh Ontario Mint Leaves
     

Instructions

In medium saucepan, bring 3 cups (750 mL) water to boil. Add barley. Cover and simmer until tender, about 25 minutes, adding bean sprouts in the last 2 minutes. Drain and rinse under cold water. Drain well; place in large bowl.  
     
In medium bowl, whisk together lime juice, vinegar, chili garlic sauce, fish sauce, sugar and salt until sugar is dissolved. Whisk in oil; set aside. 
     
Chop peaches and red pepper into pieces. Add to barley along with green onions, salad greens and mint. Drizzle with dressing; toss to combine. 

Nutritional information

  • PROTEIN: 3 grams
  • FAT: 5 grams
  • CARBOHYDRATE: 27 grams
  • CALORIES: 160    
  • FIBRE: 4 grams 
  • SODIUM: 450 mg