Barley Salad with Sugar Snap Peas, Baby Bok Choy & Green Romesco Dressing

Barley Salad with Sugar Snap Peas, Baby Bok Choy & Green Romesco Dressing

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From: EatingWell Magazine, May/June 2018

You can use most types of barley for this veggie-loaded grain salad—hulled, pearled (which will cook the quickest) or hull-less. Serve this salad as a side for grilled chicken, topped with grilled shrimp or as an impressive potluck dish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 cups water
  • ¾ cup hull-less or hulled barley
  • 5 poblano peppers (about 1 pound total)
  • ½ cup extra-virgin olive oil, divided
  • 6 tablespoons slivered almonds, toasted
  • ¼ cup sherry vinegar
  • 2 teaspoons honey
  • 1 small clove garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon hot paprika
  • ½ teaspoon ground pepper
  • 4 small baby bok choy (about 12 ounces total), halved lengthwise
  • 3 cups sugar snap peas, trimmed
  • ½ cup thinly sliced red onion
  • ⅓ cup lightly packed fresh mint, thinly sliced
  • 5 small radishes, trimmed and thinly sliced


  • Prep

  • Ready In

  1. Combine water and barley in a heavy medium saucepan. Bring to a boil. Reduce heat, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain, if necessary, and transfer to a large bowl.
  2. Meanwhile, position rack in upper third of oven; preheat broiler to high.
  3. Broil peppers on a baking sheet, turning occasionally, until blackened and blistered, 8 to 12 minutes total. Transfer to a large bowl, cover with plastic wrap and let steam for 10 minutes. Remove and discard skins, cores and seeds. Transfer the peppers to a food processor. Add 7 tablespoons oil, almonds, vinegar, honey, garlic, salt, paprika and pepper; process until pureed.
  4. Place bok choy on the baking sheet, cut-side up. Brush with the remaining 1 tablespoon oil. Broil until starting to brown in spots, 5 to 8 minutes. Add to the barley, along with peas, onion, mint and the romesco sauce; stir to combine. Arrange on a platter and serve topped with radishes.
  • To make ahead: Refrigerate romesco (Step 3) for up to 1 day.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 256 calories; 17 g fat(2 g sat); 6 g fiber; 22 g carbohydrates; 5 g protein; 39 mcg folate; 0 mg cholesterol; 5 g sugars; 1 g added sugars; 2,730 IU vitamin A; 54 mg vitamin C; 81 mg calcium; 3 mg iron; 263 mg sodium; 362 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (55% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 3 fat

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