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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 19, 2011

      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

      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

      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.

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    • on June 17, 2014

      Nice and easy. I used fresh tomatoes because they are available and gorgeous. Added some shelled edamame, a chopped cucumber and some celery. So yummy. Topped with feta as needed. Thank you

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    • on October 20, 2012

      I'm always on the look out for salads that can be whipped up and left in the fridge for quick mid-week meals or to take to work for lunch. This one is definitely a winner. Great flavours and will also keep well, if it lasts that long. I didn't fully read the recipe before cooking the barley and left out the sun-dried tomatoes from this step. I did however add them when mixing the barley with the other ingredients. I only had red capsicum (Peppers) in the fridge so used one whole red, rather than a half red and half yellow. The Balsamic Vinegar really goes well with all the ingredients. Will certainly be making it again.

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    • on June 19, 2008

      What a great and different salad! I used farro instead of barley because I had it on hand - it was firm and chewy and I'd use it again. I will add a little more bell pepper next time because I loved the crunch. I used fresh oregano and veggie broth, and served at room temperature. Can't wait to make it again!

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    • on June 16, 2007

      This was very tasty, I've tried it warm and room temperature at this point. I cooked the barley and tomato in my rice cooker, which is wonderful, as you do not have to watch the pot. Used fresh Greek oregano and I compomised on the bell pepper and used an orange one!

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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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