Broccoli and Barley Salad
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Broccoli and Barley Salad calories by ingredient
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, chopped
Paprika, 1 tsp
Pepper, black, to taste
Sherry Wine Vinegar, 3 tbsp.
baby arugula, 4 cup
Asiago, Manchego, Gruyere or Romano cheese, 6 oz
Directions
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.