| 11 | 60 | 331 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 4 |
| 1 cup | Barley, dry |
| 1/4 cup | Extra virgin olive oil (vinaigrette) |
| 3 tbsp | Apple cider vinegar (vinaigrette) |
| 1/4 tsp | Salt (vinaigrette) |
| 1 tsp | Honey, raw (vinaigrette) |
| 1 tsp | Dijon mustard (vinaigrette) |
| 1 tbsp | Basil, fresh (finely chopped; vinaigrette) |
| 1 tbsp | Parsley, fresh (finely chopped; vinaigrette) |
| 1 fruit(s) | Nectarine (large, diced) |
| 1/2 cup | Blueberries (cut in half if lage) |
| 1/2 cup chopped | Red bell pepper |
1. Cook barley according to package instructions. Set aside to cool.
2. While barley is cooking, combine olive oil, vinegar, salt, honey, mustard, basil and parsley in a large bowl.
3. Add barley to the bowl with the vinaigrette along with the nectarine, blueberries and pepper. Toss gently.
4. Let salad marinate for 1-2 hours to allow the flavors to develop. Enjoy!
| Fruit | 0.4 |
| Grain | 2.3 |
| Vegetables | 0.3 |
Quick Tips:
This salad is best the day that you make it. If you want to prepare a day ahead, just add nectarines and blueberries before serving.
Nutritional Facts:
Barley
Rich in fiber, B vitamins and magnesium. Helps improve digestion and elimination as well as protect against heart disease and diabetes.
