Almond Butter, Barley and Raisin Salad with Balsamic Vinegar
1 c. hulled barley
3 c. vegetable broth
1 10 oz package of baby spinach or greens
1/2 c. natural almond butter
1/2 c. raisins
2 apples, chopped
1/2 c. balsamic vinegar
Salt and fresh ground pepper, to taste
Rinse barley and in a medium stock pot, add barley and broth; heat to a boil, reduce heat, cover and simmer for 40 minutes, remove from heat for 10 minutes. For cold salad, let cool completely, or continue with warm barley for a warm salad.
Place 1 1/3 cups cooked barley in a large bowl, reserve remainder for another use, or freeze for later. Spoon almond butter into barley and mix well. Add spinach to barley mixture and toss.
Top salad with raisins and apples; divide salad mixture over four plates; drizzle 2 Tbsp balsamic over each serving; season with salt and fresh ground pepper.