Feta and Pepperoncini Barley Salad - 5 pts

[Guest guest]

@@@@@

Feta and Pepperoncini Barley Salad - 5 pts

1 1/2 cups water

2/3 cup uncooked quick-cooking barley

1 cup (4 ounces) crumbled feta cheese with basil and

sun-dried tomatoes

1 cup halved grape or cherry tomatoes

1/2 cup finely chopped pepperoncini peppers

1/2 cup chopped bottled roasted red bell peppers

2 tablespoons chopped fresh basil

1 tablespoon capers, drained

1 tablespoon cider vinegar

1 tablespoon extravirgin olive oil

1/2 teaspoon bottled minced garlic

1 (16-ounce) can navy beans, rinsed and drained

 

Bring 1 1/2 cups water to a boil in a medium saucepan;

add barley. Cover, reduce heat, and simmer 18 minutes

or until liquid is absorbed and the barley is tender.

Drain and rinse under cold water; drain well.

While the barley cooks, combine feta cheese, tomatoes,

peppers, basil, capers, vinegar, olive oil, garlic,

and navy beans in a large bowl; toss well. Add the

cooked barley; toss gently until combined. Serve

immediately.

 

Yield: 4 servings (serving size: 1 1/4 cups)

 

CALORIES 317 (31% from fat); FAT 10.8g (sat 5g,mono

4g,poly 1.1g); PROTEIN 14.3g; CHOLESTEROL 25mg;

CALCIUM 250mg; SODIUM 973mg; FIBER 10.5g; IRON 4.2mg;

CARBOHYDRATE 42.6g

 

Source: Cooking Light, MAY 2006

Formatted by Chupa Babi in MC: 05.21.06

 

Serve cantaloupe wedges and warm pita bread to

complete the menu. Barley and navy beans are excellent

sources of dietary fiber in this salad.

 

ChupaNote: used a full teaspoon roasted minced garlic,

added 1/2 cup chopped roasted eggplant (packed in oil,

and drained), a handful of minced sweet onion, a

handful of red bell pepper minced, a handful of baby

arugula.

-----

 

 

 

 

 

______________________________\

____

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and

lay it on us. http://surveylink./gmrs/_panel_invite.asp?a=7