Rainbow Barley SaladdownloadEmail This Post
Rainbow Barley Salad

Prep: 10 minutes
Cook: 15 minutes • Serves: 4 main or 8 side

1cup uncooked quick barley
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon whole grain mustard with garlic
1 teaspoon pure honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 radishes, quartered lengthwise
2 large carrots, shredded
8 ounces sugar snap peas (about 3-1/2 cups), ends trimmed, halved lengthwise
2 cups shredded kale
1 (3-ounce) log chèvre (goat cheese), crumbled

1.Cook barley as label directs just until tender; drain and rinse with cold water.

2.In large bowl, whisk together garlic, oil, vinegar, mustard, honey, salt and pepper. Add radishes, carrots, snap peas, kale and barley; toss until well combined. Serve salad sprinkled with chèvre. Makes about 8 cups.

Approximate nutritional values per serving (main):
307 Calories, 11g Fat (4g Saturated), 9mg Cholesterol,
536mg Sodium, 42g Carbohydrates, 7g Fiber, 11g Protein

Cooking Clues
If not serving immediately, cover and refrigerate dressing and salad separately up to 2 days. Toss salad with dressing and top with chèvre just before serving.

Dietitian’s tip:
> Soaking your barley overnight before you cook it may reduce the amount of time it takes to actually cook, especially if you opt for a hulled barley over a quick cooking variety.


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