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Kale-Edamame-and-Barley-Salad

Kale, Edamame and Barley Salad with Lemon Dill Vinaigrette

Small pieces of kale means there will be kale goodness in every bite of this delicious salad.
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Course: Salad
Preparation: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Author: GoBarley and Shannon Crocker

Ingredients

  • 1 cup barley (pot or pearl)
  • 4 cups finely chopped kale, ribs removed
  • 1 1/2 cups shelled edamame
  • 1/4 cup canola oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh dill (or 1 tsp/5mL dried dill)
  • 1/2 tsp granulated sugar
  • 1/2 tsp grated lemon zest
  • 1/4 cup crumbled feta cheese
Imperial - Metric

Instructions

  • To cook barley, in a medium saucepan over high heat, bring 1 cup (250 mL) pot or pearl barley and 2 cups (500 mL) water to a boil.
  • Cover the pan and reduce heat. Simmer until barley is tender, about 40 minutes.
  • Remove from heat, add barley to a colander and rinse with cold water; set aside and let cool completely before adding to the salad.
  • In a large bowl, combine barley, kale, and edamame.
  • In a small bowl, whisk oil, lemon juice, dill, sugar, and lemon zest. Pour dressing over barley mixture and toss until well coated. Cover and chill for 30 minutes to blend flavours.
  • Before serving, garnish with feta cheese.

Video

Nutrition Facts
Kale, Edamame and Barley Salad with Lemon Dill Vinaigrette
Serving Size
 
1 cup
Amount per Serving
Calories
285
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
6
mg
2
%
Sodium
 
104
mg
5
%
Potassium
 
495
mg
14
%
Carbohydrates
 
32
g
11
%
Fiber
 
9
g
38
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
4756
IU
95
%
Vitamin C
 
45
mg
55
%
Calcium
 
196
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.