Barley-Vegetable Salad

recipe
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.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 52 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

Oxmoor House Healthy Eating Collection

January 2006
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