| 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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