Directions:
- Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature.
- Mix the oil, vinegar and mustard thoroughly.
- Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
- Add salt and pepper if needed for your taste.
- Variations:
- •Serve on a bed of torn romaine with some chicken for a main dish.
- •Add toasted pine nuts.
- •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
- •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
- For vegetarian use only the vegetable broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.47 Kcal (1070 kJ) | ||
| Calories from fat | 77.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 13% | |
|---|---|---|---|
| Cholesterol | 6.49mg | 2% | |
| Sodium | 573.22mg | 24% | |
| Potassium | 487.93mg | 10% | |
| Total Carbs | 38.61g | 13% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 7.14g | 14% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 11.2mg | 62% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 141.43 Kcal (592 kJ) | ||
| Calories from fat | 42.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 13% | |
|---|---|---|---|
| Cholesterol | 3.59mg | 2% | |
| Sodium | 317.35mg | 24% | |
| Potassium | 270.14mg | 10% | |
| Total Carbs | 21.38g | 13% | |
| Sugars | 3.74g | 27% | |
| Dietary Fiber | 3.95g | 29% | |
| Protein | 3.95g | 14% | |
| Vitamin C | 13.4mg | 40% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 6.2mg | 62% | |
| Calcium | 38.2mg | 7% | |
* 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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