Annie's Salad

recipe
"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

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Anastasia Wallace, Chatham, New York,

Cooking Light

July 2006