* Exported from MasterCook *
Mediterranean Barley Almond Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups low-sodium vegetable broth
1 cup quick-cooking pearl barley
15 ounce kidney beans -- (1 can) drained and rinsed
1 large red bell pepper -- diced
3/4 cup diced zucchini
1/2 cup slivered almonds -- roasted*
1/3 cup diced scallions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper -- to taste
Bring vegetable broth to a boil in a medium pot. Stir in barley. Cover and
reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place
kidney beans, bell pepper, zucchini, almonds and scallions in a large
salad bowl.
Transfer cooked barley to colander and rinse with cold water (both to cool
it down and keep it from getting sticky). Transfer cooled, drained barley
to salad bowl. Add oil, vinegar, and salt and pepper to taste; toss and
serve.
Serves 4
*To roast slivered, chopped or sliced almonds: Spread in an ungreased
baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden
brown and fragrant; stir once or twice to assure even browning. Note that
almonds will continue to roast slightly after removing from oven.
Per serving: Calories 488 (29.5%); Fat 16g; Carb 72g; Fiber 18g; Protein
19g; Cholesterol 0mg; Calcium 102mg; Sodium 687mg; Potassium 862mg
Cuisine:
"Mediterranean"
Source:
"Blue Diamond Almonds"
S(Formatted by Chupa Babi):
"May 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 735 Calories; 18g Fat (21.1%
calories from fat); 40g Protein; 110g Carbohydrate; 38g Dietary Fiber; 0mg
Cholesterol; 293mg Sodium. Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 3 Fat.
Nutr. Assoc. : 0 26027 0 0 20189 0 902684 0 0 0
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