PCC Cheryl’s Barley Salad

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  • Each serving
  • 410cal
  • 28g fat (6g sat)
  • 20mg chol
  • 320mg sodium
  • 32g carb
  • 8g fiber
  • 12g protein


  • 2 cups hulled barley
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped, toasted walnuts
  • 1/2 pound sheep’s milk feta, crumbled
  • 1 bunch Italian parsley, coarsely chopped


Rinse barley and drain. Place barley in a pot with 6 to 8 cups water and a couple pinches of salt. Bring to a boil, reduce to a simmer, and cook covered for 2 hours or until chewy-tender. Drain and rinse to cool.

In a bowl, mix together lemon juice, oil, garlic, salt and pepper. Pour dressing over barley. Toss with walnuts, feta and parsley.

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