Rainbow Barley Salad
Ingredients
- 2 tbsp. red wine vinegar
- 2 tbsp. Full Circle organic extra-virgin olive oil
- 1 tbsp. whole grain mustard with garlic
- 1 garlic clove, minced
- 1 tsp. Schnucks pure honey
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 3 1/2 cups sugar snap peas, ends trimmed and halved lengthwise
- 2 cups shredded kale
- 2 carrots, shredded
- 6 radishes, quartered
- 3 oz. chèvre (goat cheese), crumbled
- 1 cup uncooked quick barley
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