Barley Mushroom Salad
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This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 322 |
| pro | 5 g |
| total fat | 21 g |
| sat. fat | 5 g |
| carb | 33 g |
| fibre | 4 g |
| chol | 12 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 17 |
| vit A | 6 |
| vit C | 15 |
| folate | 19 |
With a nutty, chewy texture, this healthful salad makes a satisfying lunch.
Ingredients
- 1/3 cup pearl barley
- 1/4 cup chopped green beans
- 2 tbsp chopped walnuts
- 2 tsp butter
- 2 tsp extra-virgin olive oil
- 1 cup sliced mushrooms
- 1/2 celery stalk, diced
- Lemon Dressing
- 1 tbsp minced fresh parsley
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 small shallot or green onion, minced
- 1 tsp Dijon mustard
- 1 Pinch salt
- 1 Pinch pepper
Preparation
In saucepan of boiling salted water, cover and cook barley until tender, about 20 minutes. Add green beans; cook until tender-crisp, 3 minutes. Drain and chill under cold water; drain and return to pot.
In skillet, toast walnuts over medium-low heat until fragrant, about 2 minutes; add to barley mixture.
In same skillet, melt butter with oil over medium-high heat; saut?ushrooms until lightly golden, about 4 minutes. Add to barley along with celery.
Lemon Dressing: In jar, shake parsley, oil, lemon juice, garlic, shallot, mustard, salt and pepper; toss with barley mixture. Divide between 2 airtight containers. (Make-ahead: Refrigerate for up to 24 hours.)
In skillet, toast walnuts over medium-low heat until fragrant, about 2 minutes; add to barley mixture.
In same skillet, melt butter with oil over medium-high heat; saut?ushrooms until lightly golden, about 4 minutes. Add to barley along with celery.
Lemon Dressing: In jar, shake parsley, oil, lemon juice, garlic, shallot, mustard, salt and pepper; toss with barley mixture. Divide between 2 airtight containers. (Make-ahead: Refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: September 2007
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