Barley Salad
- Level: Easy
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 272 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 334 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 1 grams
- Level: Easy
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 272 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 334 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 1 grams
Ingredients
3 tablespoons freshly squeezed orange juice
Kosher salt
2 tablespoons extra-virgin olive oil
3 1/2 to 4 cups cooked and cooled barley
1 small head fennel, julienned
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon, approximately 4 slices
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper
Directions
- In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
- Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
