Barley Salad with Spinach and Strawberries
INGRÉDIENTS
- Barley Salad
- 1 cup dry pearl or pot barley 250 mL
- 4 cups baby spinach, roughly chopped 1 L
- 1 celery stalk, finely chopped
- 2 green onions, finely chopped
- 2 cups strawberries, hulled and halved 500 mL
- 1/2 cup soft goat cheese 125 mL
- 1/3 cup chopped pecans, toasted 75 mL
- Vinaigrette:
- 1/4 cup canola oil 60 mL
- 3 Tbsp balsamic vinegar 45 mL
- 2 Tbsp maple syrup 30 mL
- 1 tsp grainy mustard 5 mL
- 1/4 tsp ground black pepper 1 mL
PRÉPARATION
- 1. Bring large saucepan of water to a boil, add barley and cook for 40-45 minutes or until tender. Then drain well, running under cool water to stop grains from cooking, and transfer to wide, shallow serving bowl. Set aside to cool completely.
- 2. Add spinach, celery and onions to cooled barley and toss gently to combine. Sprinkle with strawberries, goat cheese and pecans.
- 3. To make vinaigrette: In medium bowl or small jar, whisk or shake together all ingredients. Pour over salad and gently toss to combine.
- 4. Serve immediately.
RENDEMENT
6 Servings
PORTION
1 cup (250 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 310 |
| Lipides | 16 g |
| Gras saturés | 2.5 g |
| Cholestérol | 5 mg |
| Glucides | 38 g |
| Fibres | 7 g |
| Protéines | 6 g |
| Sodium | 70 mg |
