Barley and Vegetable Salad

Preparation

1. 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.

2. Cook’s Tip on Barley

   Step 5

   Look for quick-cooking barley in the cereal section at the grocery store.

3. 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