Peach & Walnut Barley Salad (S)

By catgirl

Ingredients

• HINT: 1/4 cup dry barley = 1 cup cooked barley. Multiply amount of dry barley being cooked x4 for amount of water needed to cook.
• 1 cup quick-cooking barley
• 1 cup parsley leaves, finely chopped
• 1/4 cup unsalted walnut pieces, chopped
• 1 peach, peeled, pitted and diced (1/2 cup)
• 1/4 cup red bell pepper, diced
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/4 cup 100% orange juice
• 1/2 tsp chile powder
• 1/4 tsp sea salt
• 1/4 cup low-fat feta cheese

Preparation

Step 1

Cook barley according to package directions, omitting salt.

Drain barley and toss with parsley, walnuts, peach and pepper. In a separate bowl, blend oil, lime juice, orange juice, chile powder and salt. Pour over barley mixture and toss together. Crumble feta over top and serve.

NOTE: Would be good with roasted portobello mushrooms or other roasted vegetables added as well.