Barley "Pasta" Salad

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

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 31%
  • Fat: 5.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 6g
  • Carbohydrate: 22.4g
  • Fiber: 5g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 436mg
  • Calcium: 107mg

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

  1. 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.
  2. Combine the juice, oil, and salt in large bowl; stir well with a whisk. Add barley, tomato, and remaining ingredients; toss gently to coat.
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