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    You are in: Home / Recipes / Mediterranean Barley Salad Recipe
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    Mediterranean Barley Salad

    Mediterranean Barley Salad. Photo by Kiwi Kathy

    1/3 Photos of Mediterranean Barley Salad

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    MathMom.calif's Note:

    Posted in the MyFoodDiary.com forums, from a newspaper article some time back. Excellent salad, and very healthy. Tasty. Healthy. You can't go wrong. Even my kids like this one.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature.
    2. 2
      Mix the oil, vinegar and mustard thoroughly.
    3. 3
      Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
    4. 4
      Add salt and pepper if needed for your taste.
    5. 5
      Variations:
    6. 6
      •Serve on a bed of torn romaine with some chicken for a main dish.
    7. 7
      •Add toasted pine nuts.
    8. 8
      •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
    9. 9
      •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
    10. 10
      For vegetarian use only the vegetable broth.

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    Ratings & Reviews:

    • on April 19, 2011

      55

      very nice - i eat it cold over greens with the feta cheese on top, and sliced boiled beets around the edge of the plate.

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    • on July 19, 2007

      45

      I really liked this salad. It was good hot but better cold I think. I left out the oregano for personal preference. i also added a can of pinto beans to make it more of a meal. Thanks for the recipe.

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    • on July 03, 2007

      45

      I LOVED this! I don't have much experience with barley so I followed the package instructions: I used one 14oz can of vegetable broth plus enough water to make 3 cups then boiled it over low heat for 1 hour. I mixed the oregano, salt and pepper with step 2. I used whole red and yellow bell peppers and a whole bunch of green onions. I also doubled the feta. The sundried tomatoes give this a very nice flavor. I enjoyed the meaty texture of the barley with the crunch of the bell peppers. This is a HEALTHY WINNER of a recipe! Made for Zaar Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Mediterranean Barley Salad

    Serving Size: 1 (93 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.2
     
    Calories from Fat 58
    28%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.6 g
    8%
    Cholesterol 5.5 mg
    1%
    Sodium 180.9 mg
    7%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 6.3 g
    25%
    Sugars 4.4 g
    17%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    vegetable broth

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