Barley and Edamame Salad with Red Pepper Drizzle

A mix of barley and edamame give this salad real sticking power. With a unique roasted red pepper drizzle, this salad will definitely be one of your new go-to recipes.

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  • Makes: 4 servings
  • Start to Finish: 50 mins

Barley and Edamame Salad with Red Pepper Drizzle

Directions

  1. In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly.
  2. Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper.
  3. Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.

From the Test Kitchen

*Tip

To toast nuts, preheat oven to 350 degrees F. Spread in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning.

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Nutrition Facts (Barley and Edamame Salad with Red Pepper Drizzle)

  • Per serving:
  • 400 kcal ,
  • 20 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 0 mg chol. ,
  • 182 mg sodium ,
  • 42 g carb. ,
  • 15 g fiber ,
  • 6 g sugar ,
  • 18 g pro.
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