Posted on March 30, 2011
Peach & Walnut Barley Salad
This peachy keen salad gets a welcome crunch (and 10 grams of fiber!) from antioxidant-rich walnuts and only takes 10 minutes to prepare once the barley is cooked.
By Diane Welland, MS, RD | Photo: Gregory James, Food Styling: Jessica Colley
Serves: 4
Hands-on time: 10 minutes.
Total time: 30 minutes.
Hands-on time: 10 minutes.
Total time: 30 minutes.
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
Nutrients per 1-cup serving: Calories: 305, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 4 g, Carbs: 48 g, Fiber: 10 g, Sugars: 5.5 g, Protein: 9 g, Sodium: 255 mg, Cholesterol: 2.5 mg
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