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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 384
% Daily Value**
Total Fat 15g
Saturated Fat 1g
Unsaturated Fat 5g
Cholesterol 0mg
Sodium 126mg
Total Carbohydrate 55g
Dietary Fiber 13g
Sugars 3g
Protein 10g
Vitamin A  21%Vitamin C  51%
Calcium  6%Iron  18%
Potassium  15%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barley and Tomato Salad

Recipe Tags: Salad Recipes

Date Added: May 03, 2012
This is a great salad for a quick side dish. It can also be served as a light lunch.


1/4 Cup Lemon Juice fresh, not bottled
1 Teaspoon Soy Sauce or tamari, reduced-sodium kind
2 Tablespoons Basil ripped up
8 Cups Water 80 deg,(1/3 cups)
1/4 Cup Canola Oil or vegetable oil
1/3 Cup Fresh Parsley chopped
1/4 Cup Green Onion sliced
2 Tomatoes diced
1 1/2 Cups Barley uncooked
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1. In a sauce pan, boil barley in water for 15 minutes; drain.

2. Return to pot, replace lid and steam barley for 10 minutes more; cool.

3. Add parsley, basil, and green onions; let sit to blend flavors.

4. In a small bowl beat together, lemon juice, oil and soy sauce; add tomatoes; toss with barley mixture.

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Dietary Notes:
This recipe is very low-sodium with 125.75mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 51% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Soy, Tomato, MSG, Sulfites, Malt, Spring Onion, Fructose Malabsorption, Onion allergies.
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