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Barley-Vegetable Salad

Prep time 20 mins
Cook time 52 mins
Yield 5 servings (serving size: 1 cup)
Rinsing the barley under cold water removes excess starch so the grains won't be sticky, and it cools the barley quickly so the salad can be tossed together. This salad makes a perfect accompaniment to grilled salmon.

Ingredients

  • 2/3 cup uncooked pearl barley
  • 1 cup frozen petite green peas, thawed
  • 2 tablespoons finely shredded carrot
  • 1 (8-ounce) package sliced mushrooms
  • 1/4 cup fresh lemon juice
  • 2 tablespoons diced red onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 185
  • fat 6.2 g
  • satfat 0.9 g
  • protein 5.3 g
  • carbohydrate 28.7 g
  • cholesterol 0 mg
  • iron 1.8 mg
  • sodium 155 mg
  • caloriesfromfat 30 %
  • fiber 6.0 g
  • calcium 21 mg

How to Make It

  1. Prepare barley according to package directions, omitting salt and fat. Rinse barley with cold water; drain. Combine barley, peas, carrot, and mushrooms in a medium bowl.

  2. Combine lemon juice and next 6 ingredients in a small bowl; stir well with a whisk. Pour dressing over salad; toss gently to coat.

Oxmoor House Healthy Eating Collection