Sweet Peas and Saffron · by Annie Holmes★ 5.0 (4)
Summer Barley Salad with Corn and Blueberries
NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 22%
CARBS 51G52% OF CAL
9G FIBER30G OTHER12G TOTAL SUGAR
FAT 19G43% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer salad with chewy barley, grilled corn, blueberries, almonds, and tangy goat cheese in white wine vinaigrette. Perfect for picnics.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup pearl barley (uncooked)
- 4 ears corn on the cob
- 1 cup blueberries
- 1/2 cup sliced almonds
- 1/4 cup red onion (sliced)
- 4 oz goat cheese (crumbled (113 g; see note *))
- 1/4 cup parsley ((chopped))
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 1/2 teaspoon dijon mustard
- salt and pepper
At a glance
PER SERVING · TIME 80M
CAL 20%·PRO 22%
CARBS 51G52% OF CAL
9G FIBER30G OTHER12G TOTAL SUGAR
FAT 19G43% OF CAL
4G SAT15G 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
- 20m
- Cook
- 1h
- Sodium
- 229mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.