Ham and Barley Salad

Ham and Barley Salad

Serves 4 to 6
This light entrée salad pairs smoked ham with crisp cabbage, savory green onions and sweet carrots in a salad base of whole grain barley. Mustard and shallots add depth and spice to the fresh vinaigrette dressing.
  • 2 tablespoons whole grain mustard
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons red wine vinegar
  • 6 tablespoons canola oil
  • brown sugar (or a bit of honey), Pinch of
  • salt and pepper, Pinch of
  • 1 1/2 cup quick-cooking barley
  • 3 cups green cabbage, thinly sliced
  • 4 green onions, sliced
  • 2 carrots, shredded
  • 12 ounces ham, cut into short, thin strips (about 2 1/2 cups)
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To prepare the vinaigrette, place mustard, shallots, vinegar, oil, brown sugar, salt and pepper in a bowl and whisk together until blended and slightly thickened. Set aside.

Bring 3 cups water to a boil in a medium saucepan. Stir in quick-cooking barley, reduce heat and cover. Simmer for 10 to 12 minutes or until water is absorbed, then remove from heat and let rest for a few minutes. 

While barley is cooking, combine cabbage, onions, carrots and ham in large bowl and toss lightly to combine. Once barley is cooked, spoon over salad and toss again. Add vinaigrette and toss once more. Serve immediately while warm or chill to enjoy later.
Nutritional Info: 
Per Serving: 410 calories (160 from fat), 18g total fat, 2g saturated fat, 25mg cholesterol, 960mg sodium, 47g carbohydrates, (8 g dietary fiber, 3g sugar), 17g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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