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Berley's Barley Salad




Source of Recipe


"Feelin' Groovy" by Elizabeth Parker, recipes Peter Berley,


Recipe Introduction


Serves 6
Per serving: 168 calories, 37% fat (7 g; 1 g saturated), 54% carbs (24
g), 9% protein (4 g), 6 g fiber, 46 mg calcium, 1.4 mg iron, 598 mg
sodium.


List of Ingredients




6 cups water
2/3 cup pearl barley
1 1/2 teaspoons sea salt
1 medium yellow squash, diced
1 medium zucchini, diced
1/2 cup diced red onion
1 medium cucumber, diced
1 medium red bell pepper, peeled, seeded, and diced
2 tablespoons sliced scallion
2 tablespoons minced fresh dill or parsley
3 tablespoons olive oil
2 tablespoons umeboshi vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon black pepper


Recipe



1. Bring the water toa boil in apn set over high heat. Add the barley and 1/2 teaspoon of salt; simmer for 30 minutes or until tender. Drain well, rinsing under cold running water until cool.

2. In a pan fitted with a steamer, add the squash, zucchini, and red onion and steam, covered, for 3 to 4 minutes. Immerse the vegetables in a large bowl of cold water. Drain thoroughly.

3. In a large bowl, combine the steamed vegetables, barley, cucumber, bell pepper, scallion, and dill or parsley.

4. In a separate bowl, whisk together the olive oil, vinegar, lemon juice, remaining teaspoon of salt, and black pepper. Pour mixture over the salad and mix well to combine.