Directions:
- In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.
- Meanwhile, in a separate saucepan, bring 1 1/2 cups salted water to boil. Add rice; cover, reduce heat, and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
- Cut tomatoes in half; add to barley mixture. Cut onion, red pepper, and cucumber into 1 inch chunks, add to barley, tossing to combine.
- Dressing: In a large bowl, whisk together oil, lemon juice, oregano, salt, and pepper, pour over salad and toss to coat. Refrigerate for 30 minutes up to 24 hours.
- To serve, stir in spinach and feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.48 Kcal (207 kJ) | ||
| Calories from fat | 23.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 4% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 51.97mg | 2% | |
| Potassium | 73.81mg | 2% | |
| Total Carbs | 5.96g | 2% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 2.2mg | 12% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 139.14 Kcal (583 kJ) | ||
| Calories from fat | 65.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 4% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 146.14mg | 2% | |
| Potassium | 207.54mg | 2% | |
| Total Carbs | 16.77g | 2% | |
| Sugars | 1.86g | 3% | |
| Dietary Fiber | 2.85g | 4% | |
| Protein | 2.48g | 2% | |
| Vitamin C | 18.3mg | 11% | |
| Iron | 6.2mg | 12% | |
| Calcium | 19.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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