Warm barley salad
Uncooked pearl barley
1 cup(s), quick-cooking variety
½ cup(s), crumbles
1 tsp, minced
¼ cup(s), minced (green parts only)
Low-fat vinaigrette salad dressing
1 tsp, freshly grated
- Bring 2 cups of water to a boil in a medium-size pot; stir in barley and salt. Reduce heat to low, cover and simmer until barley is tender, about 10 minutes. (There may still be some water in the pot. If so, cover the barley and set it aside for 10 minutes for the liquid to be absorbed. Or you can drain the barley).
- Spoon cooked barley into a serving bowl; add cheese, capers, dill, scallions, vinaigrette, pepper and lemon zest. Stir gently but well; serve warm. Yields about 3/4 cup per serving.