Sugar Snap Pea & Barley Salad

From EatingWell: May/June 2008 — Subscribe Now!

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

Nutrition Profile

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

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.
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.

Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat