Brimming with color and texture, this substantial side salad will keep for up to four days in the refrigerator.
Recipe information
Yield
serves 4, heaping 1/2 cup per serving
Ingredients
Preparation
Step 1
In a medium saucepan, bring the water to a boil over high heat. Stir in the barley and salt. Cook, covered, for 10 to 12 minutes, or until the barley is tender.
Step 2
Meanwhile, trim the asparagus, discarding the trimmed portion. Cut the spears into 1-inch pieces. Drain and chop the roasted peppers.
Step 3
Stir the asparagus into the cooked barley. Remove from the heat and let stand, covered, for 5 minutes. Drain any remaining liquid from the barley mixture. Let cool, uncovered, for 5 minutes.
Step 4
In a large bowl, stir together the remaining ingredients. Stir in the barley mixture. Serve or cover and refrigerate until needed.
Cook’s Tip on Barley
Step 5
Look for quick-cooking barley in the cereal section at the grocery store.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 105
Step 8
Total Fat: 3.0g
Step 9
Saturated: 1.0g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.5g
Step 12
Monounsaturated: 2.0g
Step 13
Cholesterol: 2mg
Step 14
Sodium: 186mg
Step 15
Carbohydrates: 17g
Step 16
Fiber: 3g
Step 17
Sugars: 2g
Step 18
Protein: 3g
Step 19
Dietary Exchanges
Step 20
1 Starch
Step 21
1/2 Fat
