Main Dishes

Barley Salad with Roasted Veggies

1

This delicious whole grain salad combines hearty barley with tender, savory roasted vegetables. Perfect Meatless Monday lunch or dinner recipe!

For the barley:
3/4 cup dried medium pearl barley
4 cups water
pinch of salt

For the roasted vegetables:
1 medium sweet potato, peeled and chopped
1 medium zucchini, sliced
1 cup sliced mushrooms
2 tablespoons canola oil
salt and pepper to taste

For the dressing:
2 tablespoons canola oil
2 teaspoons balsamic vinegar
1 teaspoon honey
1 teaspoon dijon mustard
pepper to taste
1. In a medium pot, heat the water to boiling. Add the barley and salt, and cook about 40 minutes or until tender with a slight bite. Drain any excess water. 2. Meanwhile, to prepare the vegetables,...
See the full directions on my site
Nutritions

Calories
777

Sodium
1600mg
66% DV

Fat
74g
114% DV

Protein
18g
36% DV

Carbs
71g
24% DV

Fiber
18g
72% DV

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
8
  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
    See the full directions on my site
Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV