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Annie's Salad

Yield 6 servings (serving size: 3/4 cup)
"Annie was a coworker who brought in this dish she had created. I liked the salad so much that I experimented with various ingredients to find what worked for me. This is a wonderful summer dish that I have served often and everyone loves. " -Stacy Wallace, Chatham, NY

Ingredients

  • 1 cup dried lentils
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup uncooked pearl barley
  • 2 3/4 cups water
  • 3/4 cup diced red onion
  • 1/2 cup chopped fresh parsley
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • Parsley sprigs (optional)

Nutrition Information

  • calories 248
  • caloriesfromfat 26 %
  • fat 7.1 g
  • satfat 1 g
  • monofat 5.1 g
  • polyfat 0.8 g
  • protein 10.5 g
  • carbohydrate 38.1 g
  • fiber 7.6 g
  • cholesterol 0.0 mg
  • iron 3.2 mg
  • sodium 231 mg
  • calcium 19 mg

How to Make It

  1. Combine lentils and broth in a large saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or just until liquid is absorbed, stirring occasionally. Stir in barley and 2 3/4 cups water; bring to a simmer. Cook 18 minutes or until liquid is absorbed, stirring occasionally. Transfer lentil mixture to a large bowl. Add onion and next 5 ingredients (through garlic), stirring well to combine. Cool to room temperature. Cover and chill at least 1 hour before serving. Garnish with parsley sprigs, if desired.