PCC Cheryl’s Barley Salad

Serves: 8 to 10

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Packed with fiber but with a mild, nutty flavor, this pleasantly chewy barley salad has a great mix of textures and flavors, from nuts, cheese and fresh herbs.

Ingredients

Preparation

Rinse barley and drain. Place barley in a pot with 6 to 8 cups water and a couple pinches of salt. Bring to a boil, reduce to a simmer, and cook covered for 2 hours or until chewy tender. Drain the cooked barley and rinse to cool.

In a bowl, mix together lemon juice, oil, garlic, salt and pepper. Pour dressing over barley. Toss with walnuts, feta and parsley and serve.

Each serving: 410cal, 28g fat (6g sat), 20mg chol, 320mg sodium, 32g carb, 8g fiber, 12g protein

Recipe by Cheryl Spasojevic, PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: barley, feta, walnuts, whole grains

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