Who says barley is just for making soup? Here’s a super easy recipe that features the whole grain goodness of barley in a plant-focused salad that includes a pop of citrus in the vinaigrette. Enjoy!
Ingredients:
- 1 cup quick-cook pearled barley
- 1 medium tomato (chopped)
- 2 medium carrots (shredded)
- 1 medium red, orange or yellow bell pepper (seeded and chopped)
- 2 cups fresh spinach (chopped)
- 1-1/2 ounces orange juice
- 3 tablespoons olive or canola oil
- 2 tablespoons apple cider vinegar (or any other mild vinegar)
- 1 teaspoon honey
- Salt and freshly ground black pepper
Directions:
- Bring a large pot of water to a boil. Add quick-cook barley and cook for about 10 minutes until tender Transfer to a large bowl.
- Add the tomato, carrots, bell pepper and spinach, and stir to combine.
- In a small bowl, whisk together the orange juice, olive or canola oil, vinegar, honey, salt and pepper. Pour the vinaigrette over the barley salad and mix thoroughly.
- Refrigerate overnight for best results.
Servings: 4. Calories: 294, Total Fat: 11 g, Saturated Fat: 2 g, Sodium: 81 mg, Total Carbohydrate: 44 g, Dietary Fiber: 8 g, Protein: 5 g
Source: USDA Mixing Bowl