Tomato, corn & barley salad
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 174.2
- Total Fat: 5.8 g
- Cholesterol: 2.2 mg
- Sodium: 543.3 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.3 g
- Protein: 5.0 g
View full nutritional breakdown of Tomato, corn & barley salad calories by ingredient
Introduction
Recipe courtesy REDBOOK magazine, August 2010.We use bottled dressing instead of making our own.
*** This stuff is DELISH!!! *** Recipe courtesy REDBOOK magazine, August 2010.
We use bottled dressing instead of making our own.
*** This stuff is DELISH!!! ***
Number of Servings: 5
Ingredients
-
2.25 cups chicken broth
.5 cup medium pearled barley
3 ears corn
2 large tomatoes, diced
1.25 cups cucumber - peeled, seeded, diced
.25 cup Creamy Italian salad dressing
S+P to taste
oil of your choice (we use EVOO)
Directions
1 - Bring broth to boil in medium saucepan. Stir in barley, reduce heat, cover, and simmer 30 minutes - until most of the broth is absorbed and barley is firm-tender.
2 - Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides - about 10 minutes. Remove kernels with a sharp knife (should yield about 2 cups).
3 - Place corn, tomatoes, cucumbers, and barley in a large mixing bowl. Pour dressing over top and toss to mix. Season with freshly ground pepper and kosher salt to taste. Serve at either room temperature or chilled. ENJOY!!!
* Makes 5 one-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user STRINGI719.
2 - Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides - about 10 minutes. Remove kernels with a sharp knife (should yield about 2 cups).
3 - Place corn, tomatoes, cucumbers, and barley in a large mixing bowl. Pour dressing over top and toss to mix. Season with freshly ground pepper and kosher salt to taste. Serve at either room temperature or chilled. ENJOY!!!
* Makes 5 one-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user STRINGI719.