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Nutrition Facts
Serving Size 258 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 400 mg 17%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 16 g
Vitamin A 6% Iron 15%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef & Barley Salad with Mushrooms

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
4  People


Recipe makes 4 Servings

1 cup(s) dried pearl barley
3 Tsp olive oil, divided
8 Oz cremini mushrooms, quartered
2 Tsp lower sodium soy sauce
4 cup(s) baby spring mix
1/2 cup(s) cherry tomatoes, halved
1/2 Lb natural beef flank steak
1/2 Tsp salt
1/2 Tsp black pepper
1/4 cup(s) green onions, chopped
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Cook barley according to package directions and set aside.
Heat 1 teaspoon olive oil in a medium skillet on medium-high.
Sauté mushrooms 6 to 7 minutes until well browned then remove from heat and set aside.
In a small bowl, mix 1 teaspoon olive oil with soy sauce.
In a large bowl, combine barley, mixed greens, tomatoes and mushrooms. Add soy sauce mixture and toss until greens are coated. Set aside.
Preheat broiler.
Brush flank steak with remaining olive oil and season with salt and pepper then place on a foil lined baking sheet.
Broil each side of steak 6 to 8 minutes. Allow steak to rest at least 10 minutes before slicing.
Divide mixed greens between 4 bowls and top with sliced steak and green onions.



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