Sugar Snap Pea & Barley Salad


Ingredients

  • 2 cups water
  • 1 cup quick-cooking barley
  • 8 ounces sugar snap peas, trimmed and sliced into matchsticks
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Preparation

  1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
  2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 151 calories; 5 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 4 g protein; 10 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 755 IU vitamin A; 16 mg vitamin C; 38 mg calcium; 1 mg iron; 301 mg sodium; 108 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: 1½
  • Exchanges: 1 starch, 1 vegetable, 1 fat

source: eatingwell