| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime4 |
6 |
servings |
INGREDIENTS
| 3/4 |
c |
Pearl barley |
| 3 |
c |
Cooked fresh corn kernels |
|
|
(about 3 large ears) |
| 1/2 |
c |
Fresh green peas; lightly steamed, |
|
|
OR /2 cup frozen petite peas; thawed |
| 1 |
lg |
Celery stalk; diced |
| 4 |
|
Ripe plum tomatoes; diced |
| 3 |
tb |
Minced fresh dill; up to 4 |
| 2 |
|
Green onions; sliced |
| 1/2 |
|
Juice of one lemon; to taste |
|
|
Up to 1 |
| 3 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper; to taste |
|
|
Lettuce leaves |
|
|
Feta cheese for garnish; optional |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
Barley, an ancient grain with a newfound popularity, stars in this
easy salad. It's nutritious, versatile and light enough for the dog
days of summer.
In medium saucepan, bring 2 1/2 cups of water to a boil. Add barley,
reduce heat and simmer, covered, until barley is tender and water is
absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool
to room temperature.
In large bowl, combine barley with remaining ingredients except
lettuce and feta cheese; mix well. Serve at room temperature or
chilled.
To serve, line each individual serving plates with a few lettuce
leaves, then spoon salad into center. Sprinkle with feta cheese if
desired.
PER SERVING: 165 CAL.; 4G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G
CARB.; 0 CHOL.; 13MG SOD.; 5G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 52
Converted by MM_Buster v2.0l.
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