Sugar Snap Pea & Barley Salad

http://www.eatingwell.com/recipes/sugar_snap_pea_barley_salad.html

From EatingWell:  May/June 2008

You get two sides in one with this dish—whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken.

6 servings, about 2/3 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 2 cups water
• 1 cup quick-cooking barley
• 8 ounces sugar snap peas, trimmed and sliced into matchsticks
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup finely chopped red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 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

Per serving : 152 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 4 g Protein; 4 g Fiber; 301 mg Sodium; 108 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat