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BARLEY-GREEN PEA SALAD
Your mama won't have to persuade you to eat your peas in this healthy dish




Your mama won't have to persuade you to eat your peas in this healthy dish












Serves 8
Prep time: 5–7 minutes
Cook time: 12 minutes

Salad:
1 cup quick-cooking barley
2 cups water with pinch of salt, boiling
1 small red bell pepper, diced
2 cups frozen green peas
1⁄2 tsp. dried basil
1⁄4 tsp. adobo seasoning (or herb-seasoned salt)
1⁄4 cup feta cheese, crumbled (the basil and red pepper variety is excellent in this)
2 green onions, thinly sliced

Dressing:
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil

Directions
1. Place barley in boiling water, cover and reduce heat to simmer until tender, about 12 minutes. When barley is fully cooked (and water is absorbed), remove from heat, stir in diced bell pepper and spread on a platter to cool.
2. Meanwhile, bring 1 inch of water to a boil in a medium saucepan, add peas and cook for eight minutes. When done, drain and plunge peas into cool water for one minute.
3. Stir peas into barley mixture; sprinkle basil, adobo seasoning, feta and green onions on top.
4. Whisk together the vinegar and oil dressing and pour over barley and veggies. Gently stir to combine.

Hint
Use the boil method detailed in step No. 2 to help frozen green peas retain their sweet, just-picked flavor.

NUTRITION FACTS (per serving): 111 calories, 4 g protein, 18 g carbs, 3 g fat, 4 g fiber, 4 mg cholesterol, 83 mg sodium, 3 g sugar

--Christine Gable

    



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