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Greek Barley Salad

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Ingredients
  Canned vegetable broth 2 Cup (32 tbs)
  Quick cooking barley 1 Cup (16 tbs), uncooked
  Chopped red bell pepper 3⁄4 Cup (12 tbs)
  Chopped cucumber 3⁄4 Cup (12 tbs)
  Chopped tomato 3⁄4 Cup (12 tbs)
  Chopped red onion 1⁄4 Cup (4 tbs)
  Sliced ripe olives 3 Tablespoon
  Canned vegetable broth 3 Tablespoon
  Lemon juice 3 Tablespoon
  Olive oil 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bottled minced garlic 1 Teaspoon
  Crumbled feta cheese 2 Ounce (2/3 Cup)
  Romaine lettuce leaves 4
Directions

1. Bring 2 cups vegetable broth to a boil in a medium saucepan. Stir in barley. Cover, reduce heat, and simmer 12 minutes or until barley is tender. Remove from heat, let stand 5 minutes. Drain, if necessary. Cool completely.
2. Combine barley, bell pepper, and next 4 ingredients in a large bowl. Combine 3 tablespoons broth and next 6 ingredients, stir well. Pour over barley mixture, toss well. Add cheese, toss well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Barley
Interest: 
Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1017 Calories from Fat 302

% Daily Value*

Total Fat 35 g53.3%

Saturated Fat 11.7 g58.7%

Trans Fat 0 g

Cholesterol 50.5 mg16.8%

Sodium 2324.7 mg96.9%

Total Carbohydrates 156 g52%

Dietary Fiber 36 g144.2%

Sugars 17.9 g

Protein 28 g56.5%

Vitamin A 156.3% Vitamin C 334.6%

Calcium 48.1% Iron 48.6%

*Based on a 2000 Calorie diet

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Greek Barley Salad Recipe