Italian Barley Salad Recipes

ITALIAN BARLEY SALAD

Italian Barley Salad image

A barley salad that can be served cool or warm, however you prefer. Prep time includes time to cook the barley.

Provided by periwinklejenn

Categories Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup barley
12 ounces prosciutto, cut into 1-inch slices
1 cup cherry tomatoes, quartered
3/4 cup roasted red pepper, diced
1/2 cup green onion, chopped
1/3 cup fresh basil, chopped
1/2 cup parmigiano-reggiano cheese, thinly shaved
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cook barley or brown rice according to package directions. Transfer to a large bowl and let cool.
In a large bowl, combine prosciutto strips, tomatoes, peppers, green onions, basil, parmigiano, olive oil. lemon juice, salt and pepper. Add the cooled barley and toss to blend.

Nutrition Facts : Calories 188.2, Fat 7.2, SaturatedFat 1.9, Cholesterol 4.8, Sodium 552.9, Carbohydrate 25.5, Fiber 6.1, Sugar 1.3, Protein 7

MEDITERRANEAN BARLEY SALAD

Mediterranean Barley Salad image

I created this dish in an effort to find something I can pack and bring to work for lunch that will keep me feeling full. Nothing undoes the hard work of eating a healthy diet quicker than a growling tummy. Studies have shown that barley contains dietary fiber that can slow glucose absorption and control blood sugar levels. I've used it as the base for the dish along with nutrient-packed veggies and lean protein. I suggest serving the salad at room temperature.

Provided by Diet It Up

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup barley
3 cups chicken stock, fat free & low sodium
1/2 lb chicken breast, on the bone, skin on
1 tablespoon olive oil
1 teaspoon olive oil
salt
cracked black pepper
garlic powder
1 garlic clove, minced
9 ounces Baby Spinach, one pre-washed bag
1/4 teaspoon crushed red pepper flakes
1 cup grape tomatoes, quartered
1/4 cup red onion, finely diced
1/2 cup kalamata olive, pitted and halved
1/2 cup reduced-fat feta cheese, crumbled
1 tablespoon Italian dressing

Steps:

Preheat oven to 400 degrees.
Add barley and chicken stock to a medium pot. Bring to a boil. Cover and simmer for 1 hour. Set aside.
Place the chicken breast in a roasting pan, skin side up. Drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. Add about ¼ cup of water to the bottom of the pan. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. Once the chicken is cool, discard the skin and bones and cut into cubes. Set aside.
Add 1 tablespoon olive oil and garlic to a deep pot. Cook garlic on medium heat for 2 minutes. Add spinach and crushed red pepper flakes. Saute until spinach is wilted, about 5 minutes. Drain off any excess liquid and set aside.
In a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and Italian dressing. Stir together and re-season if necessary. Serve at room temperature.

Nutrition Facts : Calories 281.1, Fat 10.8, SaturatedFat 2.3, Cholesterol 27.8, Sodium 341.7, Carbohydrate 31.1, Fiber 7, Sugar 3.5, Protein 16.4

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