Lunch / Dinner
Barley & Roasted Veggie Salad with bacon vinaigrette
Roasted Brussels sprouts and potatoes are great on their own, but toss them with barley, crisp apple, and good-for-you kale in a warm bacon vinaigrette and you’ve struck culinary gold. You’re certain to hear, “More please!”
Barley is a kernel enclosed in a double-layered hull. During processing, if only the tough outer layer is removed, the result is hulled, or whole-grain, barley, usually found in health food stores. If the outer hull is removed and the kernel inside is polished, the result is pearled barley, the kind usually found in supermarkets.
Look for coarse-grain or stone-ground mustard if you can’t find whole-grain mustard.
Preheat oven to 425° with a baking sheet inside.
Cook barley according to package directions.
Meanwhile, toss sprouts, potatoes, and garlic with oil; season with salt and pepper. Carefully arrange vegetables in a single layer on hot baking sheet. Roast vegetables until fork-tender, 25–30 minutes, flipping halfway.
Cook bacon in a sauté pan until crisp; transfer to a paper-towellined plate and reserve 2 Tbsp. drippings for the vinaigrette.
Whisk together drippings, vinegar, mustard, and honey; season with salt and pepper.
Toss barley, vegetables, apple, and kale mix with vinaigrette; top servings with bacon.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 8g 40%
Cholesterol 25mg 8%
Sodium 357mg 14%
Carbs 119g 39%
*Percent Daily Values are based on a 2,000 calorie diet.