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 Danbury
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
2 for $2.00
$1.00 was $1.25$0.06/oz
With Price Plus Club Card
Fresh Garlic
$1.00 avg/ea$3.99/lb
California Olive Ranch 100% California Extra Virgin Olive Oil, 33.8 fl oz
$31.99$0.95/fl oz
Sclafani Red Wine Vinegar, 32 fl oz
$3.49$0.11/fl oz
Woeber's Reserve Whole Grain Dijon Mustard, 4.25 oz
$1.99$0.47/oz
Hannan Honey Raw Wildflower Honey, 32 oz
$17.99$8.99/lb
McCormick Sea Salt Adjustable Grinder, 2.12 oz
On Sale!
$2.49 was $2.99$1.17/oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz
Red Radishes, 1 each
$1.99
Dorot Farm Fresh & Sweet Carrots, 16 oz
$0.99$0.99/lb
Sugar Snap Peas , 1 pound
$5.99/lb$5.99/lb
Bowl & Basket Steam in Bag Chopped Kale, 12 oz
$2.59$0.22/oz
Bowl & Basket Specialty Plain Goat Cheese, 4 oz
$3.99$1.00/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.