Barley Salad with Pesto, Tomato, and Zucchini

Recipe from

Cooking Light

Nutritional Information

Calories 200
Caloriesfromfat 27 %
Fat 5.9 g
Satfat 1.5 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 7.3 g
Carbohydrate 32.3 g
Fiber 7.1 g
Cholesterol 3 mg
Iron 2.8 mg
Sodium 389 mg
Calcium 105 mg

Ingredients

1 1/2 cups water
1 cup uncooked quick-cooking barley
1 1/2 cups fresh parsley leaves
1/2 cup fresh cilantro leaves
2 tablespoons pine nuts, toasted
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups diced zucchini
1 1/2 cups diced plum tomato
1/2 cup diced red onion

Preparation

Bring 1 1/2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 13 minutes. Remove from heat; let stand, covered, 5 minutes.

Combine parsley and cilantro in a food processor; process until minced. Add pine nuts; process until minced. Add cheese and next 5 ingredients (cheese through pepper); process until well-blended.

Spoon the barley into a bowl. Stir in the pesto, zucchini, tomato, and onion.

Note:

Jean Kressy,

June 1999
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