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 Middletown NJ - Kings Commons
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
$1.00 avg/ea$3.99/lb
Botticelli Everyday Cooking Extra Virgin Olive Oil, 33.8 fl oz
On Sale! Limit 4
$9.99 was $13.99$0.30/fl oz
Bowl & Basket Red Wine Vinegar, 16 fl oz
$1.29$0.08/fl oz
Bookbinder's Old Style Whole Grain Mustard, 9.5 oz
$3.49$0.39/oz
Bowl & Basket Clover Honey, 12 oz
$3.49$0.29/oz
IOS Natural Himalayan Pink Fine Salt, 1 lbs
$3.99$0.25/oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz
Fresh Organic Red Radishes, bunch
$1.99
Fresh Baby Carrots, 1 lb bag
$1.99
Fresh Sugar Snap Peas
$5.99/lb$5.99/lb
Bowl & Basket Steam in Bag Chopped Kale, 12 oz
$2.29$0.19/oz
Bowl & Basket Specialty Plain Goat Cheese, 4 oz
On Sale! Limit 4
$2.99 was $3.49$0.75/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.