Directions:
- In a large pot, bring stock to a boil.
- Add barley and cook on medium heat 40 minutes.
- Drain and rinse until cool.
- In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
- Combine with the barley.
- Salad can be prepared up to this point and stored, covered in fridge for 2 days.
- Sprinkle with toasted nuts just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.42 Kcal (822 kJ) | ||
| Calories from fat | 59.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 10% | |
|---|---|---|---|
| Sodium | 583.41mg | 24% | |
| Potassium | 325.61mg | 7% | |
| Total Carbs | 28.59g | 10% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 4.83g | 10% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 1.7mg | 9% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 79.25 Kcal (332 kJ) | ||
| Calories from fat | 24.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 10% | |
|---|---|---|---|
| Sodium | 235.4mg | 24% | |
| Potassium | 131.38mg | 7% | |
| Total Carbs | 11.53g | 10% | |
| Sugars | 1.9g | 19% | |
| Dietary Fiber | 2.26g | 22% | |
| Protein | 1.95g | 10% | |
| Vitamin C | 3.7mg | 15% | |
| Iron | 0.7mg | 9% | |
| Calcium | 10.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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