Barley Salad with Pesto, Tomato, and Zucchini

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 27%
  • Fat: 5.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.3g
  • Carbohydrate: 32.3g
  • Fiber: 7.1g
  • Cholesterol: 3mg
  • Iron: 2.8mg
  • Sodium: 389mg
  • Calcium: 105mg

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

  1. 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.
  2. 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.
  3. Spoon the barley into a bowl. Stir in the pesto, zucchini, tomato, and onion.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barley Salad with Pesto, Tomato, and Zucchini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy