Whip up this easy Roasted Cauliflower & Barley Salad Recipe with crumbled bacon & feta. This barley salad recipe is a good source of dietary fiber.
What You Need
Original recipe yields 5 servings
1 cup small cauliflower florets
1/2 cup KRAFT Olive Oil Vinaigrettes - Balsamic, divided
2 cups chopped radicchio
1 cup quick-cooking barley, uncooked
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
3 green onions, sliced
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Let's Make It
Heat oven to 400°F.
Cover rimmed baking sheet with foil; spray with cooking spray. Toss cauliflower with 2 Tbsp. vinaigrettes; spread onto prepared baking sheet. Bake 10 min.
Spoon cauliflower to one side of baking sheet. Toss radicchio with 1 Tbsp. of the remaining vinaigrettes; spread onto other side of baking sheet.
Bake 10 min. Meanwhile, cook barley as directed on package.
Place cauliflower in large bowl. Add radicchio, barley, bacon, cheese, onions and remaining vinaigrette; mix lightly.
Prepare using your favorite variety of KRAFT Olive Oil Vinaigrettes.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.