Barley salad - Spinach, asparagus and mushrooms

Name: Barley salad - Spinach, asparagus and mushrooms
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European
Ingredients: 50g Barley; 60g Asparagus; 60g Shiitake mushrooms; 50g Spinach; 30g Carrots; 30g Celery; 15g Olive oil; rosemary; sage; Salt; Pepper

6 steps

Prep:20minCook:35min

Updated at: Thu, 05 Dec 2024 11:40:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories371.8 kcal (19%)

Total Fat16.5 g (24%)

Carbs51.2 g (20%)

Sugars4.5 g (5%)

Protein9.4 g (19%)

Sodium862.8 mg (43%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

50gbarley

60gasparagus

60gshiitake mushrooms

50gspinach

30gCarrots

30gCelery

15golive oil

Instructions

Step 1

Cook the barley: In a pot, bring water to a boil and cook the barley until tender (about 20-30 minutes). Drain and let it cool.

Step 2

Prepare the greens: While the barley is cooking, sauté the shiitake mushrooms in a pan with a bit of olive oil until softened. Set aside.

Step 3

Prepare the veggies: Grate or slice the carrots, slice the celery, and blanch or roast the asparagus (if you prefer them soft, blanch them for a few minutes or lightly roast them in the oven).

Step 4

Assemble the salad: In a large bowl, combine the cooked barley, fresh spinach, sautéed mushrooms, carrots, celery, and asparagus.

Step 5

Dress the salad: Drizzle with olive oil, add salt, pepper, and fresh rosemary and sage to taste. You can also squeeze a little lemon juice or balsamic vinegar for a tangy touch.

Step 6

Toss everything together and enjoy!