barley feta toss

[Guest guest]

* Exported from MasterCook *

 

Barley Feta Toss

 

Recipe By :Washington Barley

Serving Size : 6 Preparation Time :0:00

Categories : Barley Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup pearl barley

3 cups water

Salt

1/3 cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

1/4 cup finely chopped onion

1/4 cup minced fresh parsley

2 medium tomatoes -- diced

1 small green or red bell pepper -- diced

1/2 cup crumbled feta cheese

Lettuce leaves -- washed and chilled

 

Place barley, water and 1 teaspoon salt in saucepan. Bring to boil. Cover,

reduce heat to low and cook 45 minutes or until barley is tender and liquid is

absorbed.

 

Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour

over hot cooked barley. Cool to room temperature.

 

Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad

chilled or at room temperature on lettuce-lined plates. Garnish each serving

with tomato wedges or a lemon slice, if desired. Make 6 servings.

 

Per serving: 266 calories, 5g protein, 15g fat, 30g carbohydrate, 8mg

cholesterol, 6g fiber, 558mg sodium.

 

 

S(Online):

" http://www.washingtonbarley.org/recipe4.html with photo "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 276 Calories; 15g Fat (48.2% calories

from fat); 6g Protein; 31g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol;

152mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : This Greek-inspired salad is filled with lively-Mediterranean flavors

and colors. Serve it as a side dish for supper or as a light luncheon entree.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more

31Jan2002: COVERS for cookbooks; tested recipes