Annie's Salad

"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

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 26%
  • Fat: 7.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.5g
  • Carbohydrate: 38.1g
  • Fiber: 7.6g
  • Cholesterol: 0.0mg
  • Iron: 3.2mg
  • Sodium: 231mg
  • Calcium: 19mg

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

  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.
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