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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.4
  • Total Fat: 14.9 g
  • Cholesterol: 26.3 mg
  • Sodium: 1,037.2 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 9.9 g
  • Protein: 15.5 g

View full nutritional breakdown of Greek Barley Salad with Feta calories by ingredient
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Greek Barley Salad with Feta

Submitted by: CHEFWITCH

Introduction

This recipe originally came from Cooking Pleasures magazine, but I changed it a bit to make it my own This recipe originally came from Cooking Pleasures magazine, but I changed it a bit to make it my own
Number of Servings: 4

Ingredients

    1 (14-oz.) can lower-sodium vegetable or chicken broth (2 1/2 cups if using hulled barley)
    1/8 teaspoon plus 1/2 teaspoon salt, divided
    1 cup pearl or hulled barley
    1 garlic clove, peeled
    2 cups tightly packed spinach
    1 tablespoon chopped fresh oregano or 1 teaspoon dried
    2 tablespoon lemon juice
    1 teaspoon grated lemon peel
    2 tablespoons extra-virgin olive oil
    1 medium cucumber, peeled, seeded, chopped
    1 large tomato, cubed
    1/2 large green bell pepper, chopped
    1 carrot, peeled and grated on box grater
    4 oz. crumbled feta cheese



Directions

1. Bring broth and 1/8 teaspoon of the salt to a boil in medium saucepan. Add barley; return to a boil. Cover and reduce heat to medium to medium-low; simmer 30 minutes (pearl barley) or 40 minutes (hulled barley) or until all broth is absorbed. Place in medium bowl; refrigerate until chilled.

2. With food processor running, add garlic; process until finely chopped. Add spinach and oregano; process until well-chopped. Add lemon juice, lemon peel and remaining 1/2 teaspoon salt; process to combine. With processor running, pour in oil. Scrape down sides of bowl; process until very smooth. Stir into barley. (Salad can be made to this point 2 hours ahead. Cover and refrigerate.)

3. Combine cucumber, tomato and bell pepper with barley mixture. Stir in half of the cheese; sprinkle with remaining cheese.

4 (1 1/2-cup) servings



Number of Servings: 4

Recipe submitted by SparkPeople user CHEFWITCH.






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