Cauliflower and Barley Salad with Toasted Almonds

1. 1

   Combine barley with the water and 1/2 teaspoon salt in a medium saucepan, and bring to a boil over high heat.

2. 2

   Stir once and reduce heat to low; simmer, covered, until tender, about 30 minutes.

3. 3

   Drain and let cool slightly.

4. 4

   Place barley in a large bowl, and add almonds, cauliflower, the oil, and 1/2 teaspoon salt (or to taste).

5. 5

   Toss to combine.

6. 6

   Stir in cheese and parsley; season with pepper.

7. 7

   Squeeze lemon half over salad and drizzle with more oil just before serving, as desired.

8. 8

   (Per Serving)

9. 9

   Calories: 545

10. 10

    Saturated Fat: 5.7g

11. 11

    Unsaturated Fat: 25.4g

12. 12

    Cholesterol: 10.8mg

13. 13

    Carbohydrates: 49.2g

14. 14

    Protein: 17.8g

15. 15

    Sodium: 534mg

16. 16

    Fiber: 13g

* Per serving · 4 servings · Values may vary.

No additional tips available.