Veggie Barley Salad with Orange Honey Vinaigrette

[nverland]

Veggie Barley Salad with Orange Honey Vinaigrette
Makes 4 servings

Ingredients:

I cup pearl barley
1 medium tomato, chopped
2 medium carrots, shredded
1 medium red, orange, or yellow bell pepper, seeded and chopped
2 cups chopped fresh spinach
3 tablespoons orange juice
3 tablespoons olive or grapeseed oil
2 tablespoons apple cider vinegar (or any other mild vinegar)
1 teaspoon honey
Salt and freshly ground black pepper

Preparation:

Bring a large pot of water to a boil. Add the barley and cook, uncovered, until tender, about 40 minutes. Transfer to a large bowl. Add the tomato, carrots, bell pepper, and spinach and stir to combine.
In a small bowl, whisk together the orange juice, olive or grapeseed oil, vinegar, honey, salt, and pepper. Pour the vinaigrette over the barley salad and mix thoroughly. Refrigerate overnight for best results.

294 calories; 5 g protein; 44 g carbohydrates; 11 g fat (1.5 g saturated fat); 81 mg sodium