Barley Salad with Asparagus and Celery - 14g Carbs, 3g Fiber, 2g Sugar
From: www.relish.com - Recipe by Jean Kressy
Barley's not just for soup—it's a perfect match for spring asparagus
Prep Time: 10
Cook Time: 2
Servings: 6
1 cup quick-cooking barley
1/2 lb asparagus
2 celery stalks, diced
6 radishes, thinly sliced
1/3 cup finely chopped fresh parsley
2 Tbsp chopped fresh mint
2 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 Tbsp white balsamic vinegar
3/4 tsp kosher salt
1/4 tsp coarsely ground black pepper
Cook barley according to package directions. Transfer to a large bowl.
Snap off asparagus ends. Trim scales and cut spears diagonally into
bite-size pieces. Steam asparagus in steamer basket over boiling water
1 1/2 to 2 minutes, until bright green and just tender. Place under
cold running water; drain and pat dry with paper towels.
Add asparagus, celery, radishes, parsley and mint to barley. Whisk
together oil, lemon juice, vinegar, salt and pepper in a small bowl.
Pour over salad and mix gently.
Servings: 6
Nutrition per Serving:
100 Calories, 5g Fat, 0.5g Saturated Fat, 0.5g Polyunsaturated Fat,
3.5g Monounsaturated Fat, 0mg Cholesterol, 250mg Sodium,
180mg Potassium, 14g Carbs, 3g Fiber, 2g Sugars, 3g Protein
