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Recipe Summary

prep:
15 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a large nonstick skillet until crisp. Transfer to paper towels. Crumble when cool. Discard all but 1 tsp. of fat from the skillet. Reserve.

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  • In a large bowl combine the vinegar, olive oil, maple syrup, mustard, and salt. Add the barley, roasted vegetables, bacon, and pecans. Toss to combine.

  • Crack the eggs into the reserved skillet. Cook until the whites are cooked through, about 3 to 4 minutes. Serve one egg atop each salad.

Weekend-Prepped Barley
  • Cook 9 oz. regular pearled barley according to package directions. Drain and refrigerate for up to 5 days.

Weekend-Prepped Root Vegetables
  • Cut 2 carrots, 1 parsnip, and 1 sweet potato into 1/2-inch chunks and spread on a baking sheet. Toss veggies with 2 tsp olive oil and 1/8 tsp. salt.

Nutrition Facts

441 calories; fat 23g; cholesterol 196mg; saturated fat 5g; carbohydrates 46g; mono fat 13g; poly fat 4g; insoluble fiber 7g; sugars 6g; protein 14g; vitamin a 6126.2IU; vitamin c 5.1mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 4.2mg; vitamin b6 0.4mg; folate 54.4mcg; vitamin b12 0.6mcg; sodium 585mg; potassium 452mg; calcium 68mg; iron 3.1mg.
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