Rainbow Barley Salad
Prep: 10 minutes
Cook: 15 minutes • Makes: 4 (2 cup) main of 8 (1 cup) side servings
1 cup uncooked quick barley
1 garlic clove, minced
2 Tbsp. Weis Quality Extra Virgin Olive Oil
2 Tbsp. Weis Quality Red Wine Vinegar
1 Tbsp. Weis Quality Stone Ground Dijon Mustard
1 tsp. Weis Quality 100% Pure Honey
1/2 tsp. Weis Quality Iodized Salt
1/2 tsp. Weis Quality Malabar Black Pepper, freshly ground
6 radishes, quartered lengthwise
2 large carrots, shredded
1 (8-ounce) package Mann’s® Stringless Sugar Snap Peas
2 cups shredded kale
3 ounces crumbled goat cheese
1 garlic clove, minced
2 Tbsp. Weis Quality Extra Virgin Olive Oil
2 Tbsp. Weis Quality Red Wine Vinegar
1 Tbsp. Weis Quality Stone Ground Dijon Mustard
1 tsp. Weis Quality 100% Pure Honey
1/2 tsp. Weis Quality Iodized Salt
1/2 tsp. Weis Quality Malabar Black Pepper, freshly ground
6 radishes, quartered lengthwise
2 large carrots, shredded
1 (8-ounce) package Mann’s® Stringless Sugar Snap Peas
2 cups shredded kale
3 ounces crumbled goat cheese
1. Cook barley as label directs just until tender; drain and rinse with cold water.
2. In a 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 goat cheese. Makes about 8 cups.
Approximate nutritional values per serving:
307 Calories, 11g Fat (4g Saturated), 9mg Cholesterol, 536mg Sodium,
42g Carbohydrates, 7g Fiber, 11g Protein
Dietitian Tip:
Barley has a nutty flavor and chewy texture. Use it to add a fiber boost to salads or soups, or as an alternative to rice in recipes.