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Arugula Salad

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Arugula barley salad with beetroot, feta, lemon, and hazelnuts for a fresh and balanced vegetarian dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: American, Mediterranean
Calories: 325
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups cooked barley
  • 2 cups roasted beetroot diced
  • 3 cups fresh arugula
  • ½ cup feta cheese crumbled
  • ¼ cup hazelnuts toasted and chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

Mixing Bowl
Mixing Bowl
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Mixing bowl
Salad Bowl Set
Salad Bowl Set
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Salad Bowl

Cooking Instructions
 

  1. Place cooked barley in a large bowl and let cool slightly.
  2. Add roasted beetroot and arugula.
  3. Sprinkle feta cheese and hazelnuts over the salad.
  4. Drizzle olive oil and lemon juice on top.
  5. Season with salt and black pepper.
  6. Toss gently until evenly combined and serve.

Nutrition

Calories: 325kcalCarbohydrates: 32gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 19mgSodium: 360mgPotassium: 441mgFiber: 6gSugar: 6gVitamin A: 468IUVitamin C: 9mgCalcium: 148mgIron: 2mg

Notes

Use warm barley for deeper flavor absorption.
Toast hazelnuts lightly for better aroma.
Serve at room temperature for best taste.

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