Vegetarian

Spinach Barley Salad with Gorgonzola and Toasted Walnuts is for Salad.

Spinach Barley Salad with Gorgonzola and Toasted Walnuts takes several minutes to prepare.

Spinach Barley Salad with Gorgonzola and Toasted Walnuts takes several minutes to cook.

Spinach Barley Salad with Gorgonzola and Toasted Walnuts makes 4 servings.

The ingredients for Spinach Barley Salad with Gorgonzola and Toasted Walnuts are:

4 cups quick-cooking pearl barley
3 Tbsp sherry vinegar or red-wine vinegar
1/2 tsp Dijon mustard
2 Tbsp extra-virgin olive oil
1 oz Gorgonzola cheese, finely crumbled (about 1/4 cup)
6 cups baby spinach leaves, shredded
1/4 cup sliced red onion
2 Tbsp toasted chopped walnuts

Here is how you make Spinach Barley Salad with Gorgonzola and Toasted Walnuts:

1. Cook barley according to package instructions. Meanwhile, whisk together vinegar and mustard. Whisk in oil until well blended, then whisk cheese into the mixture. 2. Put cooked barley in a serving bowl. Add remaining ingredients, plus salt and pepper to taste, then toss gently. Stir in vinaigrette; cover and refrigerate for at least 30 minutes to allow flavors to mix. Number of Servings: 4Recipe submitted by SparkPeople user JACKIE0913.

The nutritional information for Spinach Barley Salad with Gorgonzola and Toasted Walnuts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 321.3

• Total Fat: 12.4 g
• Cholesterol: 5.0 mg
• Sodium: 155.3 mg
• Total Carbs: 48.8 g
• Dietary Fiber: 7.3 g
• Protein: 7.0 g

The dietary needs meet for Spinach Barley Salad with Gorgonzola and Toasted Walnuts is Vegetarian