Greek Barley Salad with Feta
- 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, divided1 cup pearl or hulled barley1 garlic clove, peeled2 cups tightly packed spinach1 tablespoon chopped fresh oregano or 1 teaspoon dried2 tablespoon lemon juice1 teaspoon grated lemon peel2 tablespoons extra-virgin olive oil1 medium cucumber, peeled, seeded, chopped1 large tomato, cubed1/2 large green bell pepper, chopped1 carrot, peeled and grated on box grater4 oz. crumbled feta cheese
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.
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.
Nutritional Info 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
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