Kristine's Kitchen · by Kristine Rosenblatt
Barley Salad
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 19%
CARBS 41G50% OF CAL
9G FIBER0G ADDED0G INTRINSIC23G OTHER9G TOTAL SUGAR
FAT 16G44% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer salad of cooked barley with grilled asparagus, fresh nectarine, almonds, and feta cheese. The combination of sweet fruit, savory cheese, and tender grains makes a refreshing side or standalone lunch.
sideamericansalad♨️ grillvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked pearl barley
- 1 pound asparagus (washed, dried and trimmed)
- extra virgin olive oil
- salt and pepper
- ½ cup chopped shallot
- 2 medium nectarines (chopped into ½-inch pieces)
- ½ cup feta cheese crumbles
- ½ cup sliced almonds
- ¼ cup chopped fresh basil
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon kosher salt
- 1/8 teaspoon pepper
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 19%
CARBS 41G50% OF CAL
9G FIBER0G ADDED0G INTRINSIC23G OTHER9G TOTAL SUGAR
FAT 16G44% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 390mg
- Total sugar
- 9g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 374mg
- Calcium
- 98mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 390MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.