Barley-Vegetable Salad

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

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Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Protein: 5.3g
  • Carbohydrate: 28.7g
  • Cholesterol: 0mg
  • Iron: 1.8mg
  • Sodium: 155mg
  • Calories from fat: 30%
  • Fiber: 6.0g
  • Calcium: 21mg

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

  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.
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