| Barley Salad |
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This summer salad combines barley, a great tasting
grain, with fresh vegetables. Flavoured with mint, parsley, garlic and
lemon, it might remind you of tabbouleh, a Middle Eastern dish
traditionally made with bulgur wheat. This dish makes a healthy
alternative to the usual picnic or potluck potato salad. Try it as a
light meal on its own or, as a wonderful accompaniment to other dishes.
3 cups vegeatble stock or water 1 cup pearl barley Salt to taste 1/2 cup chopped fresh parsley 1 bunch scallions, sliced thin 1 bunch radishes, sliced 1 cucmuber, peeled, seeded and diced 1 red bell pepper, seeded and diced 1/2 cup chopped fresh mint (or 1/4 cup dried mint) Dressing: 3 Tbsp extra virgin olive oil 3 Tbsp fresh lemon juice 3 - 4 cloves garlic, mashed Salt to taste Bring to boil the vegetable stock (or water). Add barley and salt. Cover, reduce heat, and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and place in a medium sized bowl. Mix the dressing ingredients together and pour over barley. Allow barley to cool and then addres of ingredients. Mix well and chill for several hours before serving. Serves 8. Per Serving: Calories: 177.7 - Protein: 3.1g - Fat: 5.7g - Saturated Fat: 0.8g - Monounsat Fat: 3.8g - Polyunsat Fat: 0.7g - Carbs: 30.4g - Fibre: 4.8g - Cholesterol: 0.0mg - Vitamin A: 1,343.3 IU - Vitamin E: 0.9 mg/IU - Vitamin C: 46.4mg - Calcium: 43.3mg - Magnesium 33.6mg |
