See Also: Mediterranean Barley Salad(recipes)
Mediterranean Salad(recipes)
Mediterranean Veggie Salad(recipes)
Mediterranean couscous salad(recipes)
Mediterranean Chicken Salad(recipes)
Mediterranean Tuna Salad(recipes)
Mediterranean Chicken Salad Sandwiches(recipes)
Mediterranean Shrimp and Feta Spring Salad(recipes)
Salad of duck livers and hearts, snails and bacon with a dandelion and apple salad(recipes)
Crubeens (pig' s trotters) and beetroot with salad leaves and salad cream(recipes)

Mediterranean Barley Salad (recipes)


Mediterranean Barley Salad

Yield: Makes 4 servings



Ingredients:



1-1/3cups water

2/3cup quick-cooking barley

1/2cup diced roasted red peppers

12pitted kalamata olives, coarsely chopped

12turkey pepperoni slices, halved

1/4cup chopped red onion

2ounces crumbled low-fat feta cheese

1teaspoon dried basil

1/4teaspoon dried red pepper flakes

1can (16 ounces) low-sodium navy beans

1can (14 ounces) sliced hearts of palm

1tablespoon extra-virgin olive oil

1tablespoon cider vinegar









Preparation:





1.In 1-quart saucepan, bring water to boil over high heat. Add barley, return to boil. Reduce heat, cover tightly and simmer 15 minutes or until barley is tender.2.Meanwhile, in medium mixing bowl, combine roasted peppers, olives, pepperoni, onion, feta, basil and red pepper flakes and set aside.3.When barley is cooked, place in colander, top with beans and run under cold water until barley is cool and beans are rinsed. Add hearts of palm to beans and barley in colander and shake off excess liquid. Add to roasted pepper mixture with oil, vinegar and salt and toss gently to blend. Cover tightly and refrigerate until needed.4.For individual servings, place 1-1/2 cups of the barley mixture in each of 4 quart-sized plastic resealable bags. Seal and refrigerate until needed.









Nutritional Information:







Serving Size: 1-1/2 cups







Sodium

1,013 mg







Protein

20 g







Fiber

12 g







Carbohydrate

57 g







Cholesterol

12 mg







Saturated Fat

2 g







Total Fat

9 g







Calories from Fat

22 %







Calories

370









Dietary Exchange:







Meat

1







Vegetable

2







Starch

3







Fat

1