BARLEY AND VEGETABLE SALAD

Barley and Vegetable Salad image

Yield serves 4, heaping 1/2 cup per serving

Number Of Ingredients 12

1 1/2 cups water
1/2 cup uncooked quick-cooking barley
1/4 teaspoon salt
2 ounces fresh asparagus
1/4 cup bottled roasted red bell peppers, drained
1 medium green onion, thinly sliced
1/2 cup shredded red cabbage
1 tablespoon crumbled feta cheese
2 teaspoons olive oil (extra-virgin preferred)
2 teaspoons lemon juice
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon sugar

Steps:

In a medium saucepan, bring the water to a boil over high heat. Stir in the barley and salt. Cook, covered, for 10 to 12 minutes, or until the barley is tender.
Meanwhile, trim the asparagus, discarding the trimmed portion. Cut the spears into 1-inch pieces. Drain and chop the roasted peppers.
Stir the asparagus into the cooked barley. Remove from the heat and let stand, covered, for 5 minutes. Drain any remaining liquid from the barley mixture. Let cool, uncovered, for 5 minutes.
In a large bowl, stir together the remaining ingredients. Stir in the barley mixture. Serve or cover and refrigerate until needed.
Cook's Tip on Barley
Look for quick-cooking barley in the cereal section at the grocery store.
nutrition information
(Per Serving)
Calories: 105
Total Fat: 3.0g
Saturated: 1.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 2.0g
Cholesterol: 2mg
Sodium: 186mg
Carbohydrates: 17g
Fiber: 3g
Sugars: 2g
Protein: 3g
Dietary Exchanges
1 Starch
1/2 Fat