Greek Barley Salad with Feta
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
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 ownNumber of Servings: 4
Ingredients
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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.
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.