Try this Barley and Grape Salad recipe, or contribute your own.
Suggest a better description1. Cook barley in three cups of slightly boiling water until tender, about 30 minutes. Rinse and drain. Set aside.
2. In a dry pan, toast sunflowers seeds over medium-low heat for about 3-5 minutes. Set aside.
3. Toast almonds for about 5-7 minutes. Let cool almonds and roughly chop. Set aside.
4. In a serving bowl, combine barley, chickpeas, grapes, apricots, arugula, almonds and sunflower seeds.
5. Mix olive oil with balsamic vinegar and pour over the salad. Stir until evenly coated.
Serve immediately or store in airtight container in the fridge for up to 24 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (572g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2291 | ||
Calories from Fat: 795 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.3g | 118 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 47g | ||
Polyunsanturated Fat 23.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 254.8mg | 9 % | |
Potassium 3690.5mg | 97 % | |
Total Carbohydrate 312.5g | 92 % | |
Dietary Fiber 79.4g | 318 % | |
Sugars, other 233.1g | ||
Protein 80.4g | 115 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2291
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