Watercress salad with Barley and Strawberry Vinaigrette

U-Pick strawberries farms have seen multitudes of pickers compared to other years. I think going to the farm to pick strawberries has especially popular because we are all ready to do something productive with our hands and get out in the fresh air. Farm work has always felt like a good kind of work to me.  For so many, it is one of those familiar ways for families to connect. It brings together fresh air, exercise and of course the exquisite taste of just-picked berries.


I doubled the strawberries in this salad. I like them in both the dressing and more sliced in the salad. I used barley and added cheese to make this a great side dish or a light lunch salad that is full of complete protein.

Strawberry Vinaigrette Salad with Nuts and Seeds and Greens and Grains



¾ cup sliced strawberries plus 1 cup sliced for the salad
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 teaspoons sugar
1/8 teaspoon salt
Dash pepper



5 ozs watercress, washed and dried
5 ozs. Baby spinach, washed and dried
1 cup cooked barley, frekah, quinoa or other favorite grain
¼ cup shaved Asiago cheese
¼ cup toasted pecans

Combine all of the dressing ingredients in a bowl or blender and puree until smooth. Place salad ingredients in a serving bowl. Add 1 cup sliced strawberries. Drizzle with dressing just before serving.



Strawberries with homemade yogurt and granola is the essence of fresh food.


We picked a lot of berries but we ate a lot too. Every time we found the perfect berry, we had to taste it to see if it was as perfect as it looked.



Carson and Paige with their fresh picked strawberries. It was lots of work but lots of fun too.


Red and full of sun-ripened flavor.

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