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
$1.25 avg/ea$4.99/lb
Frantoia Extra Virgin Olive Oil, 33.8 fl oz
$32.99$0.98/fl oz
La Fede Red Wine Vinegar, 34 fl oz
$3.49$0.10/fl oz
Not Available
Steve's & Ed's Raw Unfiltered with Pollen Honey, 12 oz
On Sale!
$3.99 was $4.29$0.33/oz
Maldon Sea Salt Flakes, 8.5 oz
$6.49$0.76/oz
Cento Ground Black Pepper, 3 oz
$4.49$1.20/oz
Kelchner's Horse-Radish, 16 oz
$5.99$0.37/oz
Organic Carrots, 1 Bunch, 1 each
$1.99
Sugar Snap Peas, 1 pound
$4.99/lb$4.99/lb
Bowl & Basket Sweet Kale Salad Chopped Kit, 12 oz
$3.79
Montchevre Mike's Hot Honey Goat Cheese, 4 oz
$4.99$1.25/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.