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 - Gourmet Garage Corporate
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
Amy's Organic Vegetable Barley Soups, 14.1 oz
$5.99$0.42/oz
Fresh Garlic
$1.25 avg/ea$4.99/lb
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz
Colavita Red Wine Vinegar, 17 fl oz
$5.99$0.35/fl oz
Clovis Whole Grain Mustard, 7 oz
$6.99$1.00/oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
$12.99$0.81/oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz
Organic Bunch Radish, 1 each
$3.99
Shredded Carrots, 10 oz
$3.49$0.35/oz
Pero Family Farms Sugar Snap Peas, 8 oz
$4.99$0.62/oz
Woodstock Chopped Kale, 10 oz
On Sale! Limit 4
$3.69 was $4.49$0.37/oz
Landana Mild Goat Cheese
$21.99/lb$21.99/lb
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.