Greek Barley Salad with Feta

By carinem25

Cal: 355, Fat: 12.5g (5g saturated), Fiber: 10g, Carb: 47.5g, Protein: 10.5g

Ingredients

• 1 (14 oz.) can chicken broth (2.5 cups if using hulled barley)
• 1/8 t. plus 1/2 t. salt divided
• 1 c. pearl or hulled barley
• 1 garlic clove
• 2 c. tightly packed spinach
• 1 T. chopped fresh oregano or 1 t. dried
• 1 T. lemon juice
• 1 t. lemon zest
• 2 T. evoo
• 1 medium cucumber, seeded, peeled and chopped
• 1 large tomato, cubed
• 1 large green bell petter, chopped
• 4 oz. feta cheese

Preparation

Step 1

Bring broth and 1/8 t. salt to boil in medium saucepan. Add barley; return to a boil. Cover and reduce heat to medium-low, simmer 30 minutes (pearl barley) or 40 minutes (hulled barley) or until all broth is absorbed. Place in medium bowl; refigerate until chilled.

With food processor running, add garlic; process until finely chopped. Add spinach and oregano, process until well chopped. Add lemon juice, lemon zest, and rest of salt; process to combine. With processor running; pour in oil. Process until smooth. Stir sauce into barley.

Combine cucumber, tomato, and bell pepper with barley mixture. Stir in half od the cheese; sprinkle with remaining cheese.