Barley Salad
User Reviews
5.0
96 reviews
Excellent
Barley Salad
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This Barley Salad is a colorful, fun twist on Greek salad!
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Ingredients
- 1 cup pearl barley
- 3 cups water
- ½ teaspoon salt
- 1 cup grape tomatoes halved
- 1 cup diced cucumber
- 1 red bell pepper diced
- ¼ cup diced red onion
- ⅓ cup kalamata olives or black olives
- ¼ cup crumbled Feta cheese
- 1 cup Greek Salad Dressing or Italian dressing
- chopped fresh parsley for garnish
Instructions
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
- While barley is cooking, chop vegetables and place in a large bowl.
- Add cooled barley and dressing. Toss well to combine.
- Garnish with feta cheese and parsley. Chill 1 hour before serving.
Notes
- A few tablespoons olive oil and 2 tablespoons red wine vinegar, and squeeze of lemon, salt & pepper are perfect on this salad if you don't have Greek salad dressing.
- Store leftovers in an airtight container in the fridge for up to 7 days.
Nutrition Information
Show Details
Calories
559
(28%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
39g
(60%)
Saturated Fat
7g
(35%)
Cholesterol
31mg
(10%)
Sodium
1298mg
(54%)
Potassium
368mg
(11%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
1369IU
(27%)
Vitamin C
45mg
(50%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559 | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 1298mg | 54% |
| Potassium | 368mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 1369IU | 27% |
| Vitamin C | 45mg | 50% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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