Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3
Maureen Callahan
Recipe by Cooking Light March 2010

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups salad and about 4 teaspoons nuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat, and simmer for 25 minutes or until tender and liquid is almost absorbed. Cool to room temperature.

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  • Combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a whisk. Add barley, fennel, and next 6 ingredients (through beans); toss gently. Cover and refrigerate for 30 minutes. Garnish with walnuts just before serving.

Nutrition Facts

313 calories; fat 16.1g; saturated fat 1.9g; mono fat 7.5g; poly fat 6.2g; protein 6.6g; carbohydrates 38.9g; fiber 8.2g; cholesterol 0mg; iron 2.9mg; sodium 643mg; calcium 79mg.
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