Broccoli and Barley Salad
- Number of Servings: 12
Ingredients
Barley, pearled, raw, 1 cup Kosher Salt, 2 tsp Broccoli, fresh, 2 cup, chopped or diced Olive Oil, .25 cup Garlic, 3 clove Almonds, .5 cup, choppedPaprika, 1 tsp Pepper, black, to tasteSherry Wine Vinegar, 3 tbsp.baby arugula, 4 cup Asiago, Manchego, Gruyere or Romano cheese, 6 oz
Add barley to boiling water and cook 30-45 minutes until tender.
Add broccoli the last few minutes (tender, but crisp)
Drain and rinse under cold water in colander.
Drain well and place in large bowl.
Add olive oil to skillet over medium-high heat. Add garlic and almonds. Stir for about 1 minute. Turn off heat and add paprika, salt and pepper. Stir. Carefully add vinegar. Pour the dressing over the broccoli and barley. Toss in the arugula and cheese.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUJONES.
Add broccoli the last few minutes (tender, but crisp)
Drain and rinse under cold water in colander.
Drain well and place in large bowl.
Add olive oil to skillet over medium-high heat. Add garlic and almonds. Stir for about 1 minute. Turn off heat and add paprika, salt and pepper. Stir. Carefully add vinegar. Pour the dressing over the broccoli and barley. Toss in the arugula and cheese.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUJONES.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 12.2 g
- Cholesterol: 10.0 mg
- Sodium: 561.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.3 g
- Protein: 7.9 g
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