Peanut Butter, Barley and Raisin Salad with Balsamic Vinegar – The Best Salad Ever! 1

My favorite Salad.

A while back when I first was cutting out meat and dairy, I created this salad that I swear is one of the simplest and most delicious salads I’ve created yet. It’s chewy, salty, sweet, nutty and has the “smack” factor of the balsamic. The second best thing? It’s only five ingredients. (with the apple, six).  There is no oil but the natural peanut butter turns the balsamic into a creamy dressing and with the raisins added in, it is reminiscent of a peanut butter and jelly but with super antioxidant powers.  It’s so great I’m posting it twice!

Sometimes I throw an apple in there.
 Tip:  If you are allergic to barley (gluten allergy), simply sub your favorite grain.  For peanut allergies try soy nut butter, sunflower seed butter or any other nut butter.

Peanut Butter, Barley and Raisin Salad with Balsamic Vinegar
(PB and J Salad)

 Serves 1
Vegan, Dairy Free
Spinach or greens to fill a bowl (say about two cups)
1/3 cup cooked barley
2 Tbsp natural peanut butter (ingredients should be peanuts or peanuts and salt only)
2-3 Tbsp raisins
2 Tbsp balsamic vinegar

Chopped Apple
1. Smush the peanut butter into the barley. Place spinach in a bowl and top with barley mixture, raisins, apple if using, and balsamic vinegar. It’s best to eat the spinach first and save all the yummy PB barley and raisins for last so you can savor.

Get Full Nutrition Info Here

About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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