Event Featured Recipe

Event-Featured Recipe

McCaffrey’s Barley, Beet and Walnut Salad
Makes 8 – ¾ cup servings

Ingredients for Dressing  

  • ¾ cup Pearled barley, Dried
  • 2 cups raw beets, chopped
  • 2 cups raw spinach, chiffonade
  • ¼ c chopped walnuts
  • 1 ½ teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 2 Tablespoons red wine vinegar
  • ¼ cup olive oil
  • ¼ teaspoon salt, optional
  • 1/8 teaspoon ground pepper
  • 1 t sugar

Preparation

  1. Cook barley according to directions, put aside and cool.
  2. Mix dressing – mustard, garlic, red wine vinegar, olive oil, salt, if desired, pepper and sugar.
  3. Combine barley with beets, spinach and walnuts.
  4. Dress salad and enjoy.
Nutrition Information per serving: 180 calories, 10 grams fat, 1.2 grams saturated fat, 0 mg cholesterol, 35 mg sodium, 19 grams carbohydrate, 4 grams fiber, 3 grams sugar, 4 grams protein Values listed represent a nutritional analysis. There are natural variations that occur in all recipes; these figures may not be exact and are provided for informational purposes only.