nutritional information

Per Serving:

  • Calories: 265
  • Protein: 6 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 43 g
  • Cholesterol: 0 mg
  • Sodium: 374 mg
  • Fiber: 10 g
  • Sugar: 6 g

Salad of Warm Vegetables with Lemon Vinaigrette

Love Me Tender

Serves 4

The vegetables for this light supper salad are added to the pot gradually so that they finish cooking at the same time.
Dressing
  • ¼ cup olive oil
  • 2 Tbs. lemon juice
  • 1 tsp. finely grated lemon zest
  • 1 tsp. honey
  • ½ tsp. Dijon mustard
Salad
  • 1 ¾ cups mushroom broth or low-sodium vegetable broth
  • ¾ cup pearl barley
  • 1 small fennel bulb, trimmed and quartered lengthwise
  • ¼ lb. green beans, trimmed (1 cup)
  • ¼ lb. baby carrots, halved lengthwise (1 cup)
  • ¼ lb. asparagus (6–7 spears), trimmed, or 1 small zucchini, cut in 3/8-inch rounds
  • ¼ lb. sugar snap peas, strings removed (1 cup)
  • 8–10 small romaine lettuce leaves, torn
  • in pieces

1. To make Dressing: Whisk together all ingredients in small bowl. Set aside.

2. To make Salad: Bring broth and barley to a boil over medium heat in small saucepan. Reduce heat to medium-low, cover, and cook 30 to 35 minutes, or until broth is absorbed and barley is tender. Transfer to bowl, and keep warm.

3. Bring 2 inches salted water to a boil in wide (9-inch diameter) pot over medium heat. Add fennel, and bring to a gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.) Reduce heat to low, and poach 3 minutes. Add green beans and carrots, and poach 
1 minute. Add asparagus and snap peas, and poach 3 minutes more. Transfer vegetables to colander with slotted spoon. Refresh under cool running water 30 seconds.

4. Arrange lettuce leaves on each of 4 salad plates. Scoop heaping 1/2 cup barley in center, and arrange warm vegetables around it. Drizzle each serving with 1 Tbs. Dressing.

March 2012 p.44

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comments

I left out the fennel for broccoli, and roasted my vegetables instead. Yum!

Kate - 2014-03-25 17:18:53

I imagine buckwheat or cous cous to be substituted easily for the barley ass well.

Carole Anne Hochstetler - 2012-10-31 03:20:17

I would like to know if you have this page in spanish

Iluminada duran - 2012-10-02 02:12:51

this was delish! i didnt have asparagus, fennel or peas but made it anyways, and threw on some pine nuts!

Laura Kimble - 2012-08-17 18:37:11