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 - Dearborn Market
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
Bowl & Basket Pearled Barley, Cebada Perlada, 16 oz
$1.79$0.11/oz
Fresh Garlic
$1.12 avg/ea$4.49/lb
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$9.99$0.59/fl oz
Colavita Red Wine Vinegar, 17 fl oz
$4.79$0.28/fl oz
Not Available
DALMATIA Acacia Honey, 8.8 oz
$10.99$1.25/oz
McCormick Sea Salt Adjustable Grinder, 2.12 oz
$2.89$1.36/oz
Cento Ground Black Pepper, 3 oz
$4.49$1.20/oz
Red Radishes, 1 each
$2.49
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.49$1.49/lb
Sugar Snap Peas, 1 pound
$4.99/lb$4.99/lb
Bowl & Basket Sweet Kale Salad Chopped Kit, 12 oz
$3.79
Mitica Drunk Goat Cheese
$29.99/lb$29.99/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.