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Lemony Barley Salad with Caramelized Cauliflower, Roasted Mushrooms, and Shaved Fennel
BLOSSOM TO STEM13Ingredients
50Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups hulled barley (cooked, baked, or boiled and cooled to room temperature)
- 1/4 inch florets
- 1/2 head cauliflower
- 4 oz. button mushrooms (quartered)
- 1/2 yellow onion (medium, quartered, the half should be quartered, making the slices eighths, I suppose)
- 1/2 fennel bulb (medium, trimmed and sliced very thin)
- 3 sprigs watercress (washed and trimmed)
- 1 clove garlic (minced)
- 1/4 cup grated Parmesan cheese (freshly)
- 1 lemon
- 1/4 cup olive oil
- pepper
- salt
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium340mg14% |
| Potassium890mg25% |
| Protein18g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate110g37% |
| Dietary Fiber25g100% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C100% |
| Calcium15% |
| Iron30% |
* 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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