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 Island Avenue
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
$1.20 avg/ea$4.79/lb
Pompeian Smooth Extra Virgin Olive Oil, 48 fl oz
$18.99$0.40/fl oz
Colavita Red Wine Vinegar, 17 fl oz
$4.59$0.27/fl oz
Bookbinder's Old Style Whole Grain Mustard, 9.5 oz
$3.29$0.37/oz
Aunt Sue's Raw & Unfiltered Wildflower Honey, 32 oz
$13.99$0.44/oz
Nu-Salt Salt Substitute, 3 oz
$1.59$0.53/oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz
Red Radishes, 1 each
$1.49
Carrots 2 LB Bag, 2 pound
$1.99$1.00/lb
Bowl & Basket Steam in Bag Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts, 12 oz
$1.99$0.17/oz
Bowl & Basket Steam in Bag Chopped Kale, 12 oz
$2.09$0.17/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.