MAKES: 8 SERVINGS
MAKES: 8 SIDE-DISH SERVINGS
PREP: 20 MINS
COOK: 20 MINS
MICROWAVE: 5 MINS
1 cup regular (not quick-cooking) barley
1 cup frozen sweet soybeans (edamame)
1 large sweet potato
1/3 cup olive oil
1/4 cup balsamic vineger
1 teaspoon garlic salt
1 cup fresh baby spinach
1 cup golden raisins
2 medium carrots, shredded
1/2 cup thin red onion wedges
- Rinse barley in sieve under running water until water runs clear. In medium saucepan bring barley and 3 cups water to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until tender; drain. Rinse cooked barley in a colander under cold running water until cooled; drain well.
- Meanwhile, prepare soybeans according to package directions. Scrub sweet potato and pierce several times with fork. Wrap in paper towel. Microwave 5 minutes or until soft when gently pressed. When cool enough to handle, remove skin and dice potato.
- For dressing, in small bowl whisk to combine olive oil, vinegar, garlic salt, and black pepper to taste. On serving plates arrange barley, sweet potato, edamame, spinach, raisins, carrots, and onion. Pass dressing. Makes 8 side-dish servings.
Nutrition Facts (Sweet Potato Barley Salad)
Per serving: 276 kcal , 10 g fat (1 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 0 mg chol. , 159 mg sodium , 43 g carb. , 7 g fiber , 16 g sugar , 6 g pro.