by Women's Health Magazine, April 2010
4 cups quick-cooking barley
3 Tb red-wine vinegar
1/2 tsp Dijon mustard
2 Tb olive oil
1/4 cup Gorgonzola cheese (stinky cheese! Love it!)
6 cups baby spinach leaves, shredded
1/4 cup sliced red onion
2 Tb toasted chopped walnuts
Cook barley according to package directions. Which together vinegar and nustand. Whisk in oil until well blended, then whisk cheese into the mixture.
Put barley into a serving bowl. Add remaining ingredients, plus salt and pepper to taste. Toss gently. Stir in vinaigrette; cover and and chill for 30 minutes to allow flavors to mix.
Makes 4 servings. 330 calories.
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