Lean Green Warm Barley Salad
Description
Recipe by Deanna Segrave-Daly, RD, LDN
Makes 6 servings
Ingredients
1
c
uncooked hulled barley
2
c
water
1
c
low-sodium vegetable broth
2
c
chopped kale
(ribs removed)
1⁄4
c
golden raisins
1⁄4
c
sliced green onions
1⁄2
c
reduced-fat cheddar cheese
cubed
1⁄4
c
pecans
(unsalted; chopped)
1
tbsp
olive oil
2
tsp
balsamic vinegar
1⁄4
tsp
black pepper
Instructions
In a pot, add barley, water and vegetable broth. Bring to a boil, cover, lower to a simmer and cook according to package instructions. Remove from stove, fluff with fork and let cool 10 minutes. Spoon barley into large serving bowl.
Just before serving, microwave Cut Green Bean and Sweet Pea pouches (separately) according to package directions. Drain well and add to barley. Add chopped kale and raisins. Mix well and let sit for 5 minutes, stirring occasionally.
Add green onions, cheese and pecans to salad and mix well.
In a separate, small bowl, whisk together oil, vinegar and black pepper. Pour over salad, toss together and serve.
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