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Roasted Vegetable Salad With Barley
SALT AND LAVENDER20Ingredients
40Minutes
390Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup pearl barley (uncooked, rinsed )
- 3 cups water
- 12 brussels sprouts (cut into halves if they're large)
- 2 large carrots (peeled and sliced)
- 1 sweet potatoes (small-medium, peeled)
- 3 beets (medium, cut up)
- 4 medium tomatoes (quartered)
- 4 Tbsp. olive oil
- 1 tsp. garlic powder (or to taste)
- 5 dashes italian seasoning (or to taste)
- salt
- pepper
- 1 handful spinach (optional)
- 3 Tbsp. tahini
- 1/2 lemon
- 1 clove garlic (minced)
- 1 Tbsp. pure maple syrup
- salt
- pepper
- water (to thin the dressing, 3-4 tbsp)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium410mg17% |
Potassium870mg25% |
Protein10g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber14g56% |
Sugars12g |
Vitamin A200% |
Vitamin C60% |
Calcium15% |
Iron20% |
* 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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