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

    Average Rating:

    2 Total Reviews

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    • on March 06, 2011

      This is a wonderful recipe. As a newbie vegetarian I used water instead of broth and omitted the chicken. Also added much more olive oil and italian dressing for moistness and flavor. HEAVENLY!

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    • on March 18, 2010

      This was YUMMY!!! Have to admit I made a fair number of changes though. Instead of doing steps 1-3, I roasted the barley because I find the texture is much firmer that way. I also bought a package of precooked presliced Hormel Naturals chicken breast. The grape tomatoes @ my grocery store didn't impress me, so I used a can of diced fire-roasted tomatoes. I'm not a fan of kalamata olives or reduced fat feta, so I skipped the olives and used 1/2c of regular feta. I also am not a fan of salad dressings, so I skipped that and just sprinkled some dried mint & basil on the finished product. But in the end - this made for a FABULOUS lunch today!! This recipe is DEFINITELY a keeper. Thanks for sharing!

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    Nutritional Facts for Mediterranean Barley Salad

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 281.1
     
    Calories from Fat 96
    34%
    Total Fat 10.7 g
    16%
    Saturated Fat 2.2 g
    11%
    Cholesterol 27.8 mg
    9%
    Sodium 341.7 mg
    14%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 7.0 g
    28%
    Sugars 3.4 g
    13%
    Protein 16.3 g
    32%

    The following items or measurements are not included:

    reduced-fat feta cheese

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