Bursting Barley Salad
From zeny 15 years ago
- - to make
- Serves 4
Bringing a lunch, such as Bursting Barley Salad, to work saves money and lets you eat more healthfully.
Ingredients
- 1 cup pearl barley shopping list
- 2 1/2 cups water shopping list
- 5 tablespoons olive oil shopping list
- 2 tablespoons plus 2 teaspoons lemon juice shopping list
- 5 teaspoons red-wine vinegar shopping list
- 1/2 teaspoon oregano shopping list
- 1/2 teaspoon sea salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1 cup black olives, sliced into rings shopping list
- 2 cups seeded and chopped tomatoes shopping list
- 1/4 cup green onion, sliced diagonally shopping list
- 1/2 cup red onion, diced small shopping list
- 3 tablespoons fresh dill, chopped (if using dried, reduce to 1 teaspoon) shopping list
How to make it
- Place barley and water in a pot and bring to a boil. Cover and reduce to a simmer, then cook for 40 minutes. Cool barley thoroughly in the refrigerator.
- In a large bowl, mix the olive oil, lemon juice and red wine vinegar with the oregano, sea salt and black pepper. Add the olives, tomatoes, green onions, red onion and dill. When the barley is cool, combine with the rest of the ingredients and mix well.
- Per serving: 398 calories, 22 g fat, 6 g protein, 48 g carbohydrates, 0 mg cholesterol, 593 mg sodium, 10 g dietary fiber.
People Who Like This Dish 6
- sitbynellie Glasgow, GB
- anndeek Fort St John, CA
- jo_jo_ba Oshawa, CA
- rosiek Waterloo, CA
- blondeberry Charleston, SC
- zeny El Cajon, CA
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Reviewed by 1 people-
Good and healthy eating, thanks. Debbie
blondeberry
in Charleston loved it
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