2003 Barley Radish Salad

By boandozzy

One serving (3/4 cup) equals 140 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 319 mg sodium, 18 g carbohydrate, 5 g fiber, 2 g protein.

Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Barley Radish Salad in Light & Tasty February/March 2002, p15

Ingredients

• 1 cup finely chopped radishes
• 2 celery ribs, finely chopped
• 1/4 cup finely chopped green onions
• 1 cup medium pearl barley, cooked
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Details

Servings 4
Cooking time 15mins
Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, combine radishes, celery, onions and barley. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 4 servings.