Prep: 10 minutes
Cook: 15 minutes • Serves: 4 main or 8 side
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon whole grain mustard with garlic
1 teaspoon pure honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 radishes, quartered lengthwise
2 large carrots, shredded
8 ounces sugar snap peas (about 3-1/2 cups), ends trimmed, halved lengthwise
2 cups shredded kale
1 (3-ounce) log chèvre (goat cheese), crumbled
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.
Approximate nutritional values per serving (main):
307 Calories, 11g Fat (4g Saturated), 9mg Cholesterol,
536mg Sodium, 42g Carbohydrates, 7g Fiber, 11g Protein
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.
> Soaking your barley overnight before you cook it may reduce the amount of time it takes to actually cook, especially if you opt for a hulled barley over a quick cooking variety.