Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/3 cup pine nuts, preferably from Italy (2 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 small shallot, minced (2 tablespoons)
Salt and freshly ground pepper
4 cups Thyme-Scented Pearled Barley
1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped flat-leaf parsley
Instructions
Preheat the oven to 350 °. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.
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