Cress And Barley Salad
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ½cup pearl barley (free of husk)
- Salt and pepper
- ¼cup extra virgin olive oil, more for tossing
- 3cups coarsely chopped watercress, trimmed, washed and dried
- Juice of 2 or 3 lemons
Nutritional analysis per serving (4 servings)
220 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 4 grams protein; 267 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook barley in enough boiling salted water to cover, until swollen and barely tender, about 20 minutes. Drain, rinse briefly in cool water, and set aside. If you like, you can toss barley with a tablespoon or so of olive oil, and refrigerate for several hours.
- Step 2
When ready to serve, toss cress with barley. Stir in olive oil and lemon juice, then add salt and pepper to taste. Adjust seasoning as necessary, and serve.
Private Notes
Comments
It’s a simple and quick recipe that makes a light salad with an electrolyte punch. But the suggested lemon juice amount is too much - use less.