Barley, fennel, and beet salad
Delight in the savory blend of barley, tangy fennel, and earthy beet in this vibrant salad bursting with flavors and textures.
Ingredients:
- cups cooked barley (from about ⅔ cup dried)
- fennel bulb, thinly sliced
- small golden beets, thinly sliced
- small red onion, thinly sliced
- cup chopped toasted almonds
- cup torn fresh mint
- cup olive oil
- tablespoons Sherry vinegar or red wine vinegar
- Kosher salt and freshly ground black pepper
Instructions:
- Combine barley, sliced fennel bulb, diced beets, sliced red onion, chopped almonds, and fresh mint in a big bowl with some oil and vinegar; add salt and pepper to taste.
Summary:
- Calories: 1233 kcal
- Fat: 74 g
- Protein: 21 g
- Carbs: 131 g
- Potassium: 2098 mg
- Magnesium: 256 mg