With a nutty, chewy texture, this healthful salad makes a satisfying lunch.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2007
MethodIn 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
- Iron 17.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 15.0