Brimming with color and texture, this substantial side salad will keep for up to four days in the refrigerator.

　　

Ingredients

serves 4, heaping 1/2 cup per serving

　　1 1/2 cups water

　　1/2 cup uncooked quick-cooking barley

　　1/4 teaspoon salt

　　2 ounces fresh asparagus

　　1/4 cup bottled roasted red bell peppers, drained

　　1 medium green onion, thinly sliced

　　1/2 cup shredded red cabbage

　　1 tablespoon crumbled feta cheese

　　2 teaspoons olive oil (extra-virgin preferred)

　　2 teaspoons lemon juice

　　1/2 teaspoon dried oregano, crumbled

　　1/2 teaspoon sugar

　　

Step 1

In a medium saucepan, bring the water to a boil over high heat. Stir in the barley and salt. Cook, covered, for 10 to 12 minutes, or until the barley is tender.

　　

Step 2

Meanwhile, trim the asparagus, discarding the trimmed portion. Cut the spears into 1-inch pieces. Drain and chop the roasted peppers.

　　

Step 3

Stir the asparagus into the cooked barley. Remove from the heat and let stand, covered, for 5 minutes. Drain any remaining liquid from the barley mixture. Let cool, uncovered, for 5 minutes.

　　

Step 4

In a large bowl, stir together the remaining ingredients. Stir in the barley mixture. Serve or cover and refrigerate until needed.

　　

Cook’s Tip on Barley

Step 5

Look for quick-cooking barley in the cereal section at the grocery store.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 105

　　

Step 8

Total Fat: 3.0g

　　

Step 9

Saturated: 1.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 2.0g

　　

Step 13

Cholesterol: 2mg

　　

Step 14

Sodium: 186mg

　　

Step 15

Carbohydrates: 17g

　　

Step 16

Fiber: 3g

　　

Step 17

Sugars: 2g

　　

Step 18

Protein: 3g

　　

Step 19

Dietary Exchanges

　　

Step 20

1 Starch

　　

Step 21

1/2 Fat

　　American Heart Association Quick & Easy Meals