Barley Almond Salad Recipe Video
Summary
Ingredients
| Low sodium vegetable broth | 2 Cup (32 tbs) | |
| Quick cooking barley | 1 Cup (16 tbs) (Pearl) | |
| Kidney beans | 15 Ounce, drained and rinsed (1 Can) | |
| Red bell pepper | 1 Large, diced | |
| Diced zucchini | 3⁄4 Cup (12 tbs) | |
| Slivered almonds | 1⁄2 Cup (8 tbs), roasted | |
| Diced scallions | 1⁄3 Cup (5.33 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Balsamic vinegar | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2659 Calories from Fat 558
% Daily Value*
Total Fat 63 g97.5%
Saturated Fat 5.2 g26.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 780.9 mg32.5%
Total Carbohydrates 411 g137.2%
Dietary Fiber 101.3 g405.2%
Sugars 26.4 g
Protein 125 g250.5%
Vitamin A 90.2% Vitamin C 337.7%
Calcium 63.2% Iron 198.2%
*Based on a 2000 Calorie diet
Directions
* To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Source: Almond Board of California
Editors Review
Delicious food is a soulful treat when healthy and here is one such recipe. Check out David Hu showing how to make Mediterranean Barley Almond Salad using pearl barley, vegetables and roasted almonds. Ideal for potlucks or picnics!Chef
