Mediterranean Spinach and Barley Salad

Portions: 1 salad (12 oz.)

Yield: 6 salads

Ingredients
  • 11 oz. red peppers, fresh, diced ½"
  • ½ cup white balsamic vinegar
  • ¼ cup pasteurized fresh orange juice
  • 1 tablespoon olive oil
  • 2½ tablespoons dill weed, fresh
  • 1 tablespoon basil leaves, fresh
  • 1 tablespoon granulated sugar
  • 8 oz. pearl barley, raw
  • 2 cups water
  • 3 oz. jumbo Kalamata olives, pitted, halved
  • 3 oz. red onions, fresh, halved lengthwise, sliced ¼"
  • 12 oz. cannellini beans, canned, rinsed and drained
  • 15 oz. baby spinach, fresh
  • 3 oz. golden raisins
  • 6 oz. orange sections, fresh
  • 3 oz. feta cheese, crumbled
Instructions
1
Coat peppers with vegetable oil spray (not listed). Place on baking sheet.
2
Roast in a preheated 425°F oven for 15 to 20 minutes, or until golden brown and charred. Cool quickly, diced ½" and hold cold for use.
3
Whisk vinegar, orange juice, olive oil, dill, basil and sugar together until well-combined. Hold refrigerated for use.
4
Spray baking sheet with vegetable oil spray (not listed). Spread barley on pan, and place in a preheated 375°F oven for 5 minutes, or until barley starts to toast.
5
Place water and toasted barley in a sauce pot. Bring to a boil.
6
Reduce heat, and simmer for 40 to 45 minutes, or until bloomed and tender.
7
Remove from heat, and cover barley. Let stand for 5 to 10 minutes to absorb remaining liquid. Cool quickly and hold cold for use within 48 hours.
8
As needed, combine ½ cup cooled barley, 2 tablespoons peppers, 8 halves olives, ½ oz. onions, ¼ cup beans, 3 cups spinach, 1 tablespoon raisins, 2 tablespoons orange segments and 2 tablespoons salad dressing. Toss until evenly coated. Plate immediately.
9
Top with 1 tablespoon feta. Serve immediately.
Nutrition Facts:
Calories
370
Carbs
67g
protein
13g
fat
7g
sat. fat
2.5g
sodium
330mg
fiber
12g
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