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 - The Fresh Grocer of Keyser Oak Plaza
Rainbow Barley Salad
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
8
Servings
307
Calories
Shop Ingredients
Makes 8 servings
Goya Barley, 16 oz
$1.69$0.11/oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
Filippo Berio Extra Virgin Olive Oil, 101.4 fl oz
$39.99$0.39/fl oz
Bellino Red Wine Vinegar, 16.9 fl oz
$5.29$0.31/fl oz
Bookbinder's Old Style Whole Grain Mustard, 9.5 oz
$2.99$0.33/oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
$9.99$0.62/oz
Cingari Family Markets Kosher Salt, 14 oz
$4.99$0.36/oz
McCormick Pure Ground Black Pepper, 3 oz
$4.49$1.50/oz
Kelchner's Horse-Radish, 16 oz
On Sale! Limit 4
$4.99 was $5.99$0.31/oz
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.29$1.29/lb
Pero Family Farms Sugar Snap Peas, 8 oz
$3.99$0.50/oz
Bowl & Basket Steam in Bag Chopped Kale, 12 oz
$1.99$0.17/oz
Bowl & Basket Specialty Plain Goat Cheese, 4 oz
On Sale! Limit 4
$2.99 was $3.49$0.75/oz
Nutritional Information
- 11 g Fat
- 4 g Saturated Fat
- 9 mg Cholesterol
- 536 mg Sodium
- 42 g Carbohydrates
- 7 g Fiber
- 11 g Protein
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.