BARLEY, FENNEL, AND BEET SALAD
Categories Salad Side Vegetarian Kid-Friendly Quick & Easy High Fiber Lunch Spring Summer Healthy Vegan Raw Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.
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Tessica Wilson
[email protected]This salad is a great way to get your daily dose of fiber. It's also low in calories and fat.
Kishanandan Kumar das
[email protected]I love the combination of barley and fennel in this salad. It's a hearty and flavorful dish.
Romana Shah
[email protected]This salad is a great way to use up leftover roasted beets. I also added some crumbled goat cheese for extra flavor.
Fatuma Haid
[email protected]I'm not a big fan of fennel, but I loved it in this salad. The anise flavor really complemented the beets.
cabella carls
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet beets and crunchy fennel.
md balal khan
[email protected]I made this salad for a dinner party and it was a big hit. Everyone raved about the flavors.
Angel Castellanos
[email protected]This salad is a great way to use up leftover barley. I also added some chopped walnuts for extra crunch.
Kacper Zdziebko
[email protected]I love the bright colors of this salad. It's so visually appealing.
Laryssa Tail
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Lethabo Moyo
[email protected]I made this salad for a picnic and it was a big success. Everyone loved the combination of flavors and textures.
Lovia Antwo
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with barley, fennel, beets, and arugula.
Sseguya Arnesit
[email protected]I love the simplicity of this salad. It's a great way to use up leftover barley and roasted beets.
Robin Imam
[email protected]This salad was a hit at my last potluck! The combination of barley, fennel, and beets was unique and flavorful, and the dressing was light and tangy. I will definitely be making this again.