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Rainbow Barley Salad

Total Time: 25 minutes • Serves: 4 main or 8


1 cup uncooked quick barley
2 tablespoons red wine vinegar
2 tablespoons Full Circle Organic extra virgin olive oil
1 tablespoon Schnucks Select whole grain mustard with garlic
1 garlic clove, minced
1 teaspoon Schnucks pure honey
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces sugar snap peas (about 3-1/2 cups), ends trimmed, halved lengthwise
2 cups shredded kale
2 large carrots, shredded
6 radishes, quartered lengthwise
1 (3-ounce) log chèvre (goat cheese), crumbled


Cook barley as label directs just until tender; drain and rinse with cold water.

In large bowl, whisk together vinegar, oil, mustard, garlic, honey, salt and pepper. Add snap peas, kale, carrots, radishes and barley; toss until well combined. Serve salad sprinkled with chèvre. Makes about 8 cups.

Each serving (main): about 307 calories, 11 g total fat (4 g saturated), 9 mg cholesterol, 682 mg sodium, 42 g carbohydrate, 7 g fiber, 5 g sugars, 11 g protein, Vitamin A 230% DV, Vitamin C 70% DV, Calcium 10% DV, Iron 6% DV

Cook’s Wisdom
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.