Salads are all the time stylish every new 12 months as soon as we’ve packed away the vacation decorations and look in direction of beginning the brand new 12 months off with good habits. I’ve been making grain based mostly salads for a few years because the addition of wholesome grains will increase each the heartiness and diet of any salad.
This specific salad was impressed by my mushroom loving granddaughter. Sarah loves mushrooms on absolutely anything, and as an lively seventeen-year-old, she works onerous at maintaining a healthy diet. I knew this salad pairing barley, kale, and heat sautéed mushrooms can be one thing she would actually take pleasure in.
This salad may be loved heat or at room temperature, and it packs effectively if you wish to dine on leftovers the following day at work. Although I discover the salad hearty sufficient as it’s, you possibly can add some sliced grilled or roasted rooster to the salad for those who want meat for dinner.
I often use farro as my grain of alternative in soups and salads, however for this salad, I made a decision to alter issues up a bit and used barley as an alternative. Besides its strong taste, barley is a wonderful supply of molybdenum, manganese, dietary fiber, and selenium, and a superb supply of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin. I added pomegranate arils for texture, colour, and a pop of taste, however nuts, akin to walnuts, or pistachios can be a welcome addition to this salad as effectively.
Enjoy your meal!
Deborah Mele
Ingredients
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1 Cup Hulled or Pearl Barley
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1 Teaspoon Salt
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4 Cups Torn Kale, Stems Removed
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4 Tablespoons Olive Oil
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8 Ounces Mixed Mushrooms, Cleaned & Sliced
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1/2 Cup Pomegranate Arils
Dressing:
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1 Clove Garlic, Minced
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2 Tablespoons Fresh Parsley
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2 Tablespoons Fresh Lemon Juice
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1/3 Cup Extra Virgin Olive Oil
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Salt & Pepper To Taste
Instructions
- Cook barley in a pot of boiling salted water till tender, about 50 minutes for hulled barley, 20 minutes for pearled barley.
- Drain, and let cool to room temperature.
- Heat olive oil in a skillet over medium warmth after which cook dinner the mushrooms till golden brown and cooked by way of, about 8 minutes, stirring sometimes.
- In a small bowl, whisk collectively the dressing components till blended.
- In a big bowl, combine collectively the barley, kale, heat mushrooms, and pomegranate arils.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve heat or at room temperature.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 266Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 425mgCarbohydrates: 18gFiber: 4GSugar: 4GProtein: 3g
