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 - Price Rite of Fall River
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
Garland Food Fresh Peeled Garlic, 1 lb
On Sale!
$5.74 was $6.99$5.74/lb
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Not Available
Steve's & Ed's Raw Unfiltered Honey, 40 oz
$9.99$0.25/oz
Bowl & Basket Iodized Salt, 26 oz
$0.69$0.03/oz
Badia Ground Black Pepper, 6 oz
$3.99$0.67/oz
Red Radishes, 1 Bunch, 1 each
$3.99
Dorot Farm Fresh & Sweet Carrots, 16 oz
$0.99$0.99/lb
Sugar Snap Peas, 1 pound
$3.99/lb$3.99/lb
Bowl & Basket Steam in Bag Chopped Kale, 12 oz
$0.99$0.08/oz
Not Available
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.