Food & Drink Magazine

Barley and Spinach Salad & Mothers Day 2014

By Bebeloveokazu @bebeloveokazu


I hope everyone had a beautiful Mother’s Day weekend!

We enjoyed a nice weekend spent with family and we also took Bebe to her first Dodgers game. Of course, she had more fun looking through the binoculars at the outfielders and eating frozen yogurt while playing with our family, but she was a good cheerleader and had a blast.

Here are some photos of our family at the game. Or skip down to the salad recipe at the bottom of the post.

Me and my Mommy.

MD 2 2014

Bebe and Mommy.

MD 4 2014

Photographer and my favorite uncle. 

MD 7 2014

Nothing beats frozen yogurt in a pink L.A. baseball hat.

MD 6 2014

The family in Dodger Blue.

MD 5 2014

Bebe and her other family.

MD 3 2014

Bebe and one of her favorite uncles.

MD 1 2014

And of course, the Mother’s Day Dodger giveaway – a clutch.

MD 8 2014


Over the last month and a half we’ve been extremely busy on the weekends and we’ve also spent a lot of time driving back and forth from Los Angeles.

I guess you could say I’m looking forward to at least one Sunday when we can stay home, maybe take a walk to the park or go for a swim and simply relax. In some ways I’ve been feeling burnt out and the types of lunches I’ve been eating at home have been full of odds and ends leftovers and an occasional green smoothie to increase my nutrient intake.

Today, I scavenged through the pantry and found a bit of quick-cooking barley, so I combined that with thinly sliced spinach, cucumbers, tomatoes, and almonds and voila! A fresh and easy salad.

This post really doesn’t require a recipe.

All that’s needed are fresh veggies of your choice, a splash of flavored herb olive oil and balsamic vinegar, and a dash of salt and pepper. In fact, you won’t find any measurements in the recipe box below; just a guideline of how to throw together a quick yet nutritious salad. I even considered adding chia seeds into my salad, but let’s just say the almonds were already on the counter and I didn’t feel like pulling out the chia seeds from the pantry (out of sheer laziness).

After I made this salad, I realized I had cilantro in the fridge. That would have been a refreshing addition to the salad in case you’re thinking of re-creating this.

Note, I’ve been taking photos with my iPhone due to issues I’ve been having with my camera, so please bear with me as I try to get things back on track.

Print Barley and Spinach Salad Author: Judy | Bebe Love Okazu Recipe type: Salad Cuisine: American, Californian Prep time:  10 mins Cook time:  10 mins Total time:  20 mins Serves: 1   Ingredients
  • ½ cup quick-cooked barley (available at Trader Joes)
  • 2 cups thinly sliced spinach
  • ⅓ roma tomato, chopped
  • ¼ cup English cucumber, chopped
  • 1 bunch of cilantro, chopped (optional)
  • 1½ tablespoon sliced raw almonds
  • 1 teaspoon chia seeds, optional
  • Salt and black pepper, to taste
  • For dressing: dash of herb-flavored olive oil and balsamic vinegar
  1. Cook quick-cooking barley in water. Season with chicken stock or salt (optional). Barley cooks in about 10 to 12 minutes.
  2. Toss vegetables, barley, almonds, chia seeds in a large bowl.
  3. Drizzle with olive oil, balsamic vinegar, salt and pepper. Toss and enjoy.


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