Barley-Pine Nut Salad

Name: Barley-Pine Nut Salad
Ingredients: 2 cups low-sodium fat-free chicken broth; 1 cup uncooked quick-cooking barley; 3/4 cup chopped jarred roasted red bell peppers; 1 small cucumber, diced; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 3 tablespoons fresh lemon juice; 2 tablespoons extra virgin olive oil; 3/4 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons pine nuts, toasted; 2 tablespoons crumbled feta cheese

13 ingredients

4 steps

Ingredients

2 cups low-sodium fat-free chicken broth
1 cup uncooked quick-cooking barley
3/4 cup chopped jarred roasted red bell peppers
1 small cucumber, diced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons pine nuts, toasted
2 tablespoons crumbled feta cheese

Directions

1

Bring 2 cups chicken broth to a boil in a 2-quart saucepan; stir in barley. Cover, reduce heat, and simmer 10 minutes or until barley is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.
2

Combine cooked barley, roasted red bell peppers, and next 3 ingredients in a large bowl.
3

Whisk together lemon juice and next 4 ingredients. Drizzle over barley mixture, tossing to coat. Sprinkle evenly with toasted pine nuts and crumbled feta cheese; serve immediately.
4

Brown Rice-Pine Nut Salad: Substitute 1 cup brown rice for barley. Increase broth to 2 1/4 cups, and increase cooking time to 45 minutes. Proceed as directed.