Lemon-Basil Barley Salad
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Print Recipe
Print Recipe |
Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- 2/3 cup cooked barley cook according to package
- 3/4 cup cucumber seeded, diced
- 3/4 cup cherry or grape tomatoes cut
- 2 Tbsp green scallion onions trimmed, sliced
- 2 Tbsp cider vinegar
- 1 Tbsp olive oil
- 2 1/4 tsp fresh basil leaves thinly sliced
- 1 1/2 tsp fresh lemon zest grated
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- Combine cooked barley, cucumber, tomato and scallion. Toss to mix.
- Combine vinegar, oil, basil, lemon zest, salt and black pepper. Whisk until well blended.
- Add barley mixture. Toss to coat and serve.
Nutrition Facts
| Calories | 60kcal |
| Total FatSaturated FatTrans Fat | 2.5g0g0g |
| Cholesterol | 0mg |
| Sodium | 120mg |
| Total CarbDietary FiberSugars | 8g2g2g |
| Protein | 1g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.