2019-05-01 Woman's Day

WOMANSDAYMAG MAY 2019 87

H

E

ALTH

Y

H

EART

Barley Salad with Strawberries

and Buttermilk Dressing

ACTIVE 20 MIN. ● TOTAL 20 MIN.

SERVES 4

$

1.99

PER SERVING

MEATLESS MAIN

1 cup quick-cooking

pearl barley

8 oz peas (fresh or thawed

from frozen)

Kosher salt and pepper

¼ cup sour cream

¼ cup low-fat buttermilk

1 tsp Dijon mustard

1 tsp poppy seeds

1 small shallot, finely

chopped

5 oz baby spinach

1 lb strawberries, hulled

and sliced

2 oz Parmesan cheese,

shaved

(^1) Cook barley per pkg. directions.
Drain and rinse under cold water to cool.
(^2) Meanwhile, if using fresh peas, bring
a small pot of water to a boil. Add ½ tsp
salt, then peas, and cook until just tender,
3 minutes; run under cold water to cool.
(^3) In a bowl, whisk together sour cream,
buttermilk, mustard, poppy seeds, 1⁄2 tsp
salt, and 1⁄4 tsp pepper; stir in shallot.
(^4) In a large bowl, combine spinach,
strawberries, Parmesan, peas, and barley,
then gently toss with half the dressing.
Serve with remaining dressing.
PER SERVING 305 CAL, 5.5 G FAT (3.5 G SAT), 13 G PRO,
645 MG SODIUM, 50 G CARB, 10 G FIBER
Quick-cooking barley takes just 10 minutes,
while regular barley simmers for 40 minutes.
But you can speed up regular barley in
your pressure cooker: Cook 1 cup barley with
2 cups water on high pressure for 10 minutes.
NE
W!
®, TM, © 2018 Kellogg NA Co.
®
®
Start the
day with
delicious
strawberry
fl avor.