Barley "Pasta" Salad

Barley "Pasta" Salad Recipe
Photo: Oxmoor House
The flavor and texture of barley are similar to that of pasta, so we combined it with the typical pasta salad ingredients.

Yield:

5 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 31 %
Fat 5.2 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 6 g
Carbohydrate 22.4 g
Fiber 5 g
Cholesterol 7 mg
Iron 1.8 mg
Sodium 436 mg
Calcium 107 mg

Ingredients

2 cups water
1/2 cup uncooked pearl barley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 cups finely chopped seeded tomato
1 cup thinly sliced spinach
1/2 cup finely chopped green bell pepper
1/2 cup chopped seeded peeled cucumber
1/2 cup (2 ounces) diced part-skim mozzarella cheese
1/4 cup finely chopped pepperoncini peppers
2 teaspoons dry oregano

Preparation

Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer 45 minutes. Drain and rinse with cold water; drain.

Combine the juice, oil, and salt in large bowl; stir well with a whisk. Add barley, tomato, and remaining ingredients; toss gently to coat.

Note:

August 2001
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