Directions:
- In a large saucepan, bring water to a boil. Add barley. Reduce heat; cover and cook for 30-35 minutes or until tender. Rinse with cold water; drain well.
- Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Rinse with cold water; drain.
- In a large salad bowl, combine the barley, broccoli and carrots, tomatoes, onions, red pepper and sunflower kernels.
- In a blender, combine the lemon juice, oil, vinegar, lemon peel, garlic, salt and pepper; cover and process until combined.
- Pour over barley mixture and stir to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with Parmesan cheese. Yield: 14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.58 Kcal (961 kJ) | ||
| Calories from fat | 105.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 111.29mg | 5% | |
| Potassium | 287.95mg | 6% | |
| Total Carbs | 27.51g | 9% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 5.08g | 10% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.5mg | 8% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.18 Kcal (532 kJ) | ||
| Calories from fat | 58.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 18% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 61.65mg | 5% | |
| Potassium | 159.51mg | 6% | |
| Total Carbs | 15.24g | 9% | |
| Sugars | 1.81g | 13% | |
| Dietary Fiber | 3.47g | 25% | |
| Protein | 2.81g | 10% | |
| Vitamin C | 9.6mg | 29% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.8mg | 8% | |
| Calcium | 22.8mg | 4% | |
* 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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