Barley-Arugula Salad
Apricot Caramelized Onion Crispbread
Ingredients
- 1 cup quick-cooking barley
- ¾ cup chopped walnuts
- 2 (5-oz) pkg baby arugula
- 2 (4.4-oz) pkg blueberries
- 1 cup crumbled feta cheese
- ½ cup olive oil
- ¼ cup vegan balsamic vinegar
- 1½ Tbsp organic Dijon mustard
- 1½ Tbsp honey (or use agave nectar)
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Cook barley according to package directions; transfer to a large bowl. Meanwhile, toast nuts in a dry skillet 3 to 4 minutes or until golden and fragrant.
- Add arugula, blueberries, cheese, and nuts to barley; toss.
- Whisk together oil, vinegar, mustard, honey, salt, and pepper until blended. Drizzle dressing over barley mixture; toss gently.
Side Dish Ingredients
- 1 Tbsp butter
- 1 sweet onion, sliced
- 1 Tbsp vegan balsamic vinegar
- 1 Tbsp organic brown sugar
- 1 (9.7-oz) pkg multigrain crispbread
- ⅓ cup organic apricot preserves or fruit spread
Side Dish Instructions
- Melt butter in a large skillet over medium heat; add onion, and cook 10 to 15 minutes or until browned and tender, stirring often.
- Stir in vinegar and sugar; cook 2 to 3 minutes until sugar is melted and onions are coated.
- Spread onions over each crispbread slice; top with preserves.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
465
|
202
|
667
|
| Fat (g) | 33 | 2 | 35 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 10 | 7 | 17 |
| Carb (g) | 36 | 44 | 80 |
| Fiber (g) | 5 | 10 | 15 |
| Sodium (mg) | 530 | 238 | 768 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
