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Barley and Vegetable Chopped Salad

Prep time 15 mins
Cook time 17 mins
Other time 5 mins
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 cups water
  • 2/3 cup uncooked quick-cooking barley
  • 2 cups chopped mushrooms
  • 1 cup chopped seeded tomato (1 large)
  • 1/2 cup finely chopped green onions
  • 1 (4.25-ounce) can chopped ripe olives, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup capers
  • 1 1/2 tablespoons dried basil
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) crumbled blue cheese

Nutrition Information

  • calories 178
  • fat 7.8 g
  • satfat 2.5 g
  • protein 6.1 g
  • carbohydrate 23.3 g
  • cholesterol 7 mg
  • iron 2.8 mg
  • sodium 586 mg
  • caloriesfromfat 37 %
  • fiber 5.8 g
  • calcium 128 mg

How to Make It

  1. Bring water to a boil in a small saucepan; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender. Remove from heat and let stand, covered, 5 minutes. Place barley in a colander and run under cold water until completely cooled. Drain well.

  2. Combine mushrooms and next 10 ingredients in a large bowl.

  3. Add barley and blue cheese to mushroom mixture; toss gently. Let stand 5 minutes before serving.

Oxmoor House Healthy Eating Collection