Barley Mushroom Salad

Barley Mushroom Salad 150 Image by: Barley Mushroom Salad 150 Author: Canadian Living

With a nutty, chewy texture, this healthful salad makes a satisfying lunch.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 1/3 cup pearl barley
  • 1/4 cup chopped green bean
  • 2 tablespoons chopped walnuts
  • 2 teaspoons butter
  • 2 teaspoons extra-virgin olive oil
  • 1 cup sliced mushroom
  • 1/2 celery stalk diced
Lemon Dressing:
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 shallots minced
  • 1 green onion minced
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Method

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.)

Nutritional facts Per serving: about

  • Sodium 220 mg
  • Protein 5 g
  • Calories 322.0
  • Total fat 21 g
  • Cholesterol 12 mg
  • Saturated fat 5 g
  • Total carbohydrate 33 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Barley Mushroom Salad

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