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Barley and Basil Pesto Salad with Sugar Snap Peas and Heirloom Cherry Tomatoes
FOOD AND STYLE13Ingredients
45Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups Spring! Water
- 1/2 tsp. sea salt
- 1 large garlic clove (– skinned and left whole)
- 1 cup pearled barley (pearled or semi-)
- 1 Tbsp. red wine vinegar
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. sea salt
- ground black pepper (freshly, to taste)
- 4 oz. sugar snap peas (snow peas are a good substitute)
- 8 oz. heirloom cherry tomatoes (assorted, – cut in half lengthwise)
- 1/4 cup cooking liquid (reserved, from the barley)
- 2/3 cup basil pesto
- 1 handful baby arugula (mizuna, mâche or young pea shoots)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium540mg23% |
| Potassium370mg11% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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