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Broccoli and Barley Smoked Paprika Salad
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1 cup | pearled barley, rinsed |
3/4lb | broccoli, cut into florets |
1/4 cup | olive oil |
3 cloves | garlic, chopped |
1/2 cup | whole raw almonds, chopped |
1 tsp | smoked paprika |
3 tbsp | sherry vinegar |
Salt | |
pepper | |
2 big handfuls | arugula |
3/4 cup | cubed cheese |
Add barley to boiling salted water and cook until tender, about 30-45 mins. Add the broccoli the last 3 mins of cooking and cook until tender yet slightly crisp. Drain both and rinse under cold water. Add to large mixing bowl.
Add olive oil to skillet over medium high heat. Add garlic and almonds and let cook for 1 min. Turn off heat. Sprinkle in paprika, salt and pepper and stir for 30 more seconds. Carefully stir in the vinegar. Pour dressing over barley and broccoli and stir to combine. Add in the arugula and cheese.
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