BARLEY & GREENS SALAD

Barley & Greens Salad image

Chock-full of whole grains and fresh vegetables, this pretty dish can be served as a side or as a meal on its own. It's not only good for you, it's just plain good. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 15

Ingredients

5 cups water
1 cup medium pearl barley
2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
3/4 cup chopped walnuts, toasted
2 cups frozen peas (about 8 ounces), thawed
1 medium red onion, finely chopped
1 cup finely chopped fresh kale
1 cup finely chopped fresh baby spinach
1/2 cup finely chopped fresh arugula
DRESSING:
1/3 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon honey
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until tender, 45-50 minutes. Transfer to a large bowl; cool slightly., Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 5-7 minutes. Drain., Add walnuts and remaining vegetables to barley; gently stir in sweet potatoes. In a small bowl, whisk together dressing ingredients; toss with salad. Serve at room temperature or refrigerate, covered, and serve cold.

Nutrition Facts : Calories 226 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges