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 - ShopRite of Passaic on Paulison Ave
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
$1.98$0.12/oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
Pompeian Robust Extra Virgin Olive Oil, 48 fl oz
On Sale! Limit 4
$16.99 was $20.99$0.35/fl oz
Bowl & Basket Red Wine Vinegar, 16 fl oz
$1.68$0.11/fl oz
Bookbinder's Old Style Whole Grain Mustard, 9.5 oz
$3.49$0.39/oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
$10.98$0.69/oz
Superior Crystal All-Purpose Iodized Salt, 26 oz
$1.58$0.06/oz
McCormick Pure Ground Black Pepper, 16 oz
$15.99$1.00/oz
Red Radishes, 1 each
$1.49
Carrots 2 LB Bag, 2 pound
$1.99$1.00/lb
Sugar Snap Peas , 1 pound
$5.99/lb$5.99/lb
Bowl & Basket Steam in Bag Chopped Kale, 12 oz
$2.28$0.19/oz
Bowl & Basket Specialty Plain Goat Cheese, 4 oz
$3.49$0.87/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.