Rainbow Barley Salad

Chef Tip: 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.

Recipe - Dearborn Market

Prep Time10 Minutes

Servings8

Cook Time15 Minutes

Calories307

Ingredients

1 cup uncooked quick barley

1 garlic clove, minced

2 Tbs extra virgin olive oil

2 Tbs red wine vinegar

1 Tbs whole grain mustard with garlic

1 tsp pure honey

1/2 tsp salt

1/2 tsp freshly ground black pepper

6 radishes, quartered lengthwise

2 large carrots, shredded

8 oz sugar snap peas (about 3-1/2 cups), ends trimmed, halved lengthwise

2 cups shredded kale

1 (3-ounce) log chèvre (goat cheese), crumbled

Directions

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.

Nutritional Information

11 g Fat
4 g Saturated Fat
9 mg Cholesterol
536 mg Sodium
42 g Carbohydrates
7 g Fiber
11 g Protein

10 minutes

Prep Time

15 minutes

Cook Time

Servings

307

Calories

Shop Ingredients

Makes 8 servings

1 cup uncooked quick barley

Bowl & Basket Pearled Barley, Cebada Perlada, 16 oz

Add Bowl & Basket Pearled Barley, Cebada Perlada, 16 oz to Favorites.Add Bowl & Basket Pearled Barley, Cebada Perlada, 16 oz to Favorites.

$1.99$0.12/oz

1 garlic clove, minced

Fresh Garlic

Add Fresh Garlic to Favorites.Add Fresh Garlic to Favorites.

$1.25 avg/ea$4.99/lb

2 Tbs extra virgin olive oil

Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz

Add Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz to Favorites.Add Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz to Favorites.

$13.29$0.79/fl oz

2 Tbs red wine vinegar