Barley and arugula salad with pork and mushrooms
Wholesome barley and peppery arugula complement tender pork, sautéed mushrooms with a burst of rich flavor in this enticing salad.
Ingredients:
- ounces leftover cold sliced pork from Roasted Pork Tenderloin with Porcini Broth (click here for recipe)
- cup cooked barley
- cup sautéed mushrooms
- cups arugula
- tablespoons Whole Grain Mustard Vinaigrette (click here for recipe)
- tablespoon toasted chopped hazelnuts
Instructions:
- Combine pork, barley, mushrooms, and arugula in a bowl with vinaigrette. Sprinkle hazelnuts on top.
Summary:
- Calories: 519 kcal
- Fat: 25 g
- Protein: 26 g
- Carbs: 51 g
- Potassium: 1049 mg
- Magnesium: 113 mg