Sugar Snap Pea & Barley Salad

3.8 (41)
Sugar Snap Pea & Barley Salad

You get two sides in one with this dish—whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken.

Yield: 6 servings, about 2/3 cup each
Active Time: 30
Total Time: 30

Ingredients

  • 2 cups water
  • 1 cup quick-cooking barley
  • 8 ounces sugar snap peas, trimmed and sliced into matchsticks
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
  2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.

Nutrition

Nutrition Per Serving

calories 152
fat 5 g (1 g sat, 4 g mono)
cholesterol 0 mg
carbohydrates 23 g
protein 4 g
fiber 4 g
sodium 301 mg
potassium 108 mg

Nutrition Bonus Vitamin C (25% daily value), Vitamin A (15% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 1 vegetable, 1 fat

From EatingWell May/June 2008