Christopher Testani
Recipe information
Yield
6 Servings
Ingredients
2
cups cooked barley (from about ⅔ cup dried)
1
fennel bulb, thinly sliced
2
small golden beets, thinly sliced
½
small red onion, thinly sliced
¼
cup chopped toasted almonds
¼
cup torn fresh mint
¼
cup olive oil
3
tablespoons Sherry vinegar or red wine vinegar
Kosher salt and freshly ground black pepper
Preparation
Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 360 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 59 Dietary Fiber (g) 13 Total Sugars (g) 3 Protein (g) 8 Sodium (mg) 130