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Barley Salad Primavera Recipe

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1 vote | 2030 views

We recently went with a "white salad" using only "white" or near white ingredients like barley, daikon, mushrooms, water chestnuts, etc.

This barley salad is even better...and once again we can learn why color matters!

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Cook time:
Servings: 4
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Ingredients

Cost per serving $0.97 view details

Directions

  1. In a medium saucepan, boil the water. Stir in the barley, reduce heat to simmer, cover, and cook until barley is tender, about 10 - 12 minutes. Drain in colander, then rinse barley under cool water and drain well. Place barley in mixing bowl.
  2. Place the asparagus in boiling water for 3 to 4 minutes. Drain and immediately plunge it into a bowl of ice water to stop the cooking and keep it crisp-tender. Drain well and add to barley. Add tomatoes, onions and mushrooms.
  3. Grate or zest 1/2 the lemon into the barley and add the diced peppers.
  4. For a nice light dressing, squeeze 1 to 1 1/2 tablespoons of juice from the lemon into a small bowl. Mix in salt until it dissolves. Add 4-5 coarse grinds of pepper. Whisk in the oil. Pour the dressing over salad and toss with fork to combine. Serve chilled.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 137g
Recipe makes 4 servings
Calories 82  
Calories from Fat 47 57%
Total Fat 5.27g 7%
Saturated Fat 0.74g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 296mg 12%
Potassium 130mg 4%
Total Carbs 8.4g 2%
Dietary Fiber 1.8g 6%
Sugars 1.44g 1%
Protein 1.28g 2%

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