Barley, fennel, and beet salad

Delight in the blend of flavors with this refreshing barley, fennel, and beet salad. A harmonious combination that will tantalize your taste buds.

Ingredients:

• 2 cups cooked barley (from about 2/3 cup dried)
• 1 thinly sliced fennel bulb
• 2 thinly sliced small golden beets
• 1/2 thinly sliced small red onion
• 1/4 cup chopped toasted almonds
• 1/4 cup torn fresh mint in a large bowl
• 1/4 cup olive oil
• 3 tablespoons Sherry vinegar or red wine vinegar
• Salt
• Pepper

Instructions:

1. Combine 2 cups of cooked barley (made from approximately 2/3 cup of dried barley), thinly sliced fennel bulb, thinly sliced small golden beets, thinly sliced small red onion, chopped toasted almonds, and torn fresh mint in a big bowl. Drizzle 1/4 cup of olive oil and 3 tablespoons of either Sherry vinegar or red wine vinegar over the salad; season it with salt and pepper.

Summary:

• Calories: 1238 kcal
• Fat: 74 g
• Protein: 21 g
• Carbs: 133 g
• Potassium: 2116 mg
• Magnesium: 257 mg