Barley, Tomato, And Cucumber Salad With Yogurt Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 6 | Servings | |
INGREDIENTS
| Dill-Yogurt Dressing | ||
| 1 | c | Rinsed pearl barley |
| Salt | ||
| 2 | Tomatoes, cut into medium | |
| dice | ||
| 1 | Cucumber, peeled seeded | |
| halved lengthwise and | ||
| sliced thin | ||
| 3 | Scallions, sliced thin | |
| crosswise | ||
| 10 | Kalamata olives, pitted and | |
| sliced thin | ||
| Ground black pepper |
INSTRUCTIONS
Make the Dill-Yogurt Dressing in this file. For the salad, bring 1 quart water to boil in a medium saucepan. Add barley and 1 teaspoon salt; return to boil and simmer until barley is tender, about 30 minutes. Drain barley, then transfer to a large nonreactive bowl; cool slightly. Then add remaining ingredients, including Dill-Yogurt Dressing, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine. Chill. (Can be covered and refrigerated up to 4 hours.) Serve. Recipe by Mangia! Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 0mg
Sodium: 195.6mg
Potassium: 230.9mg
Carbohydrates: 29.1g
Fiber: 6g
Sugar: 1.8g
Protein: 3.9g