Mediterranean Barley Salad

In keeping with my brilliant idea to try new things, aka "my test ingredient", I decided to try barley! Growing up my dad always made Barley Soup which I liked, but that's the only way I've ever tried it. So, why not try something different? While flipping through a Chatelaine magazine, passed on from a family member, I found "Mediterranean Barley Salad" and I decided to give it a try.

I made the salad last week and served it cold. Neither me nor Millard liked it. Actually I hated it! Christian ate his, but said it was "Nasty!". Alexander at 15 months of age absolutely LOVED IT! He gobbled his up and wanted more!! Surprised the heck outta me! I am unsure if I will make this recipe again. Maybe just a tiny amount for Alexander.

Mediterranean Barley Salad

Ingredients

1 cup Pearl Barley
2 tbsp White-Wine Vinegar
1 tsp Dijon Mustard
1/8 tsp Salt (I omitted this)
2 tsp Olive Oil
1/2 cup Sun-Dried Tomatoes, chopped
pepper

Directions

Pour 1 cup of pearl barley into a medium pot of boiling water. Gently boil, uncovered, until tender 22 - 25 minutes. Drain & rinse with cold water. Whisk white-wine vinegar with dijon and salt in medium bowl. Whisk in olive oil. Stir in barley along with sun-dried tomatoes. Season with pepper.

Serves 4
per serving: 236 calories, 4 g protein, 43 g carbs, 6 g fat, 4 g fiber, 188 mg sodium.
Good source of iron.

Comments

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