Lemon Barley Salad

Lemon Barley Salad
        Courtesy of the AICR

Ingredients

3 cups cooked pearl barley
1 cup frozen, thawed green peas
1 medium red pepper, chopped
1 1/2 Tbsp. canola oil
2 Tbsp. freshly squeezed lemon
juice
2-4 Tbsp. fresh mint leaves
Salt and freshly ground black
pepper, to taste
6 lemon wedges, for garnish
2 Tbsp. crushed pine nuts*

How we make it

In large bowl, toss barley with peas and red
pepper. In blender, puree oil, lemon juice and
mint until smooth.

Stir into barley mixture. Add salt and pepper.
Arrange lemon wedges around salad (for adding
more lemon juice if desired). Serve sprinkled
with crushed pine nuts.*

Makes 7 servings. Per serving: 170 calories, 5 g
total fat (0 g saturated fat), 23 g carbohydrates,
3 g protein, 4 g dietary fiber, 45 mg sodium

* Just as we were about to top off this wonderfully
refreshing salad we realized we were out of pine nuts!
We substituted finely chopped pecans which worked just as
well!