Barley Salad - 30.4g Carb, 4.8g Fiber
From: Dr. Weil
This summer salad combines barley, a great-tasting grain, with
fresh vegetables. Flavored with mint, parsley, garlic and lemon,
it might remind you of tabbouleh,
3 cups vegetable 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 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and sliced
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
1. Bring to a 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 bowl.
2. Mix the dressing ingredients together and pour over barley.
3. Allow barley to cool, then add the parsley, scallions, radishes,
cucumber, red pepper and mint.
4. Mix well and chill for several hours before serving.
Nutrients Per Serving
Calories: 177.7
Protein: 3.1g
Fat: 5.7g
Saturated Fat: 0.8g
Monounsat Fat: 3.8g
Polyunsat Fat: 0.7g
Carbohydrate: 30.4g
Fiber: 4.8g
Cholesterol: 0.0mg
Vitamin A: 1,343.3IU
Vitamin E: 0.9mg/IU
Vitamin C: 46.4mg
Calcium: 43.3mg
Magnesium: 33.6mg