Barley and Kale Salad

By Kathryn Washburn Breighner

We had unexpected dinner guests and I needed to come up with a salad idea using what I had in the kitchen. This 3 ingredient salad has become a favorite in our house--so good and so easy.

In 2 cups water, cook 1 cup pearl barley, simmer 40-45 minutes until barley is tender but still firm.  Cool to room temperature.

In a serving bowl, add 4 cups chopped kale, the cooled barley and 3/4 cup Pond Hill Farms Spicy Peanut Sauce--or any store or home made peanut sauce. Pond Hill Peanut Sauce is fabulous.  In a hurry, I have served this warm and it is very tasty.  But it can also be served chilled. The salad will hold for several days...assuming it lasts that long.