Barley broccoli salad
This barley and broccoli salad is a delicious way to add more fiber to your diet. Add a can of beans to make it a complete vegetarian meal.
Servings: 6
Calories: 181kcal
Equipment
Ingredients
- 2 cups broccoli florets cut small
- 1 cup cooked barley
- 1/2 cup red onion sliced thin
- 1 jalapeño pepper seeded and sliced
- 1/2 cup cucumber sliced
- 1/2 cup radishes sliced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- 1/4 cup fresh parsley chopped
Instructions
- Chop and slice all vegetables.
- Place broccoli, barley, red onion and jalapeno in a large bowl.
- In a small bowl, mix mustard, oregano, garlic, salt, pepper, lemon juice, vinegar and olive oil. Whisk until combined. Pour over the broccoli mix.
- Cover and refrigerate 30 minutes to a couple hours.
- When ready to serve, add cucumber, radish and parsley. Toss well and serve immediately.
Nutrition
Calories: 181kcal | Total Carbohydrate: 13g | Protein: 2g | Total Fat: 14g | Saturated Fat: 2g | Sodium: 124mg | Potassium: 214mg | Dietary Fiber: 3g | Total Sugars: 2g | Vitamin A: 441IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 1mg | Includes Added Sugar: 0g