This light and delicious side dish goes great with any dinner.
- Cook barley as label directs just until tender; drain and rinse with cold water.
- In large bowl, whisk together vinegar, oil, mustard, garlic, honey, salt and pepper. Add snap peas, kale, carrots, radishes and barley; toss until well combined. Serve salad sprinkled with chèvre. Makes about 8 cups.
307 Calories Per Serving
SATURATED FAT: 4G