Barley Salad with Asparagus and Roasted Tomatoes
This Barley Salad with Asparagus and Roasted Tomatoes is not only super healthy, but itโs also full of explosive flavors that wonโt weigh you down.
Ingredients
(4 servings)
- 1 cup pearl barley
- 5 cups water
- 5 ounces asparagus
- 1/2 cup ready made pesto or make your own pesto.
- 1/8 cup green olives, halved
- 1/2 cup fire roasted tomatoes
- 3 tablespoons extra-virgin olive oil
- 6 to 8 fresh basil leaves
- 1/2 teaspoon salt
Directions
- Over high heat, bring the water to a boil along with the barley in a pot. When it boils, put the flame down to medium and let the barley cook for about 20 minutes.
- While cooking the barley, grill the asparagus spears on an oven top griddle for about 20 minutes or until cooked through. When cooked, chop coarsely then set aside.
- When the barley is cooked, drain then rinse with cold water to stop the cooking and to cool it down.
- In a large bowl, mix the drained barley with all the remaining ingredients.
Nutrition Facts
Serving Size: 1 1/2 cups
Calories: 382 | Total Fat: 23 g | Saturated Fat: 3 g | Trans Fat: 0 g | Carbohydrates: 39 g | Fiber: 10 g | Sugar: 2 g | Protein: 8 g | Cholesterol: 3 mg | Sodium: 708 mg
