Barley, Tomato, And Cucumber Salad With Yogurt Dressing Recipe
Servings: 6
Ingredients
- Dill-Yogurt Dressing
- 1 c. Rinsed pearl barley Salt
- 2 med Tomatoes, cut into medium dice
- 1 med Cucumber, peeled, seeded, halved lengthwise, and sliced thin
- 3 med Scallions, sliced thin crosswise
- 10 x Kalamata olives, pitted and sliced thin Grnd black pepper
Directions
- Make the Dill-Yogurt Dressing in this file.
- For the salad, bring 1 qt water to boil in a medium saucepan. Add in barley and 1 tsp. salt; return to boil and simmer till barley is tender, about 30 min. Drain barley, then transfer to a large nonreactive bowl; cold slightly. Then add in remaining ingredients, including Dill-Yogurt Dressing, 1 tsp. salt, and 1/2 tsp. pepper; toss to combine. Chill.
- (Can be covered and refrigerated up to 4 hrs.) Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 13 | |
| Calories from Fat 2 | 15% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 142mg | 4% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.49g | 1% |
| Protein 0.61g | 1% |
