(adapted from The Hip Chick’s Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and a Fabulous Body
Dressing:
2 Tbls. fresh lemon juice
1 Tbls. Dijon mustard
Pinch sea salt
2 Tbls. sherry vinegar
1 Tbls, minced shallot
1/4 c. olive oil
Salad:
2 c. pearl barley
2 Tbls. olive oil
1 tsp. sea salt
2 bay leaves
2 Tbls. fresh oregano
1/3 c. pitted kalamata olives
1/3 c. drained capers
1/2 c. toasted pine nuts
1/4 c. finely chopped green onions or scallions
Make dressing. Add barley to pan with about 2 Tbls. olive oil, let cook for a few minutes, then add about 5 c. water, bay leaves and salt. Bring to a boil, cover and let cook until water is absorbed for about 30 minutes. Cool. Add dressing and oregano. Chill two hours and then add olives, capers, pine nuts and onion before serving.
For more about us, 
