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 - FAIRWAY MARKET OF CHELSEA
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
$1.99$0.12/oz
Fresh Garlic
$1.12 avg/ea$4.49/lb
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$10.99$0.65/fl oz
Regina Red Wine Vinegar, 12 fl oz
$2.99$0.25/fl oz
Not Available
Nature Nate's 100% Pure Organic Raw & Unfiltered Honey, 16 oz
$11.29$0.71/oz
Maldon Sea Salt Flakes, 8.5 oz
$6.99$0.82/oz
McCormick Pure Ground Black Pepper, 3 oz
$6.39$2.13/oz
Fresh Organic Red Radishes, bunch
$2.99
Fresh Carrots, bunch
$2.99
Birds Eye Steamfresh Sugar Snap Peas, 10 oz
$4.49$0.45/oz
Bowl & Basket Steam in Bag Chopped Kale, 12 oz
$1.99$0.17/oz
Montchevre Jalapeño Honey Goat Cheese, 4 oz
$5.99$1.50/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.