Barley and Vegetable Salad

• 1 1/2 cups water
• 1/2 cup uncooked quick-cooking barley
• 1/4 teaspoon salt
• 2 ounces fresh asparagus
• 1/4 cup bottled roasted red bell peppers, drained
• 1 medium green onion, thinly sliced
• 1/2 cup shredded red cabbage
• 1 tablespoon crumbled feta cheese
• 2 teaspoons olive oil (extra-virgin preferred)
• 2 teaspoons lemon juice
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon sugar

1. In a medium saucepan, bring the water to a boil over high heat.
2. Stir in the barley and salt.
3. Cook, covered, for 10 to 12 minutes, or until the barley is tender.
4. Meanwhile, trim the asparagus, discarding the trimmed portion.
5. Cut the spears into 1-inch pieces.
6. Drain and chop the roasted peppers.
7. Stir the asparagus into the cooked barley.
8. Remove from the heat and let stand, covered, for 5 minutes.
9. Drain any remaining liquid from the barley mixture.
10. Let cool, uncovered, for 5 minutes.
11. In a large bowl, stir together the remaining ingredients.
12. Stir in the barley mixture.
13. Serve or cover and refrigerate until needed.
14. Look for quick-cooking barley in the cereal section at the grocery store.
15. (Per Serving)
16. Calories: 105
17. Total Fat: 3.0g
18. Saturated: 1.0g
19. Trans: 0.0g
20. Polyunsaturated: 0.5g
21. Monounsaturated: 2.0g
22. Cholesterol: 2mg
23. Sodium: 186mg
24. Carbohydrates: 17g
25. Fiber: 3g
26. Sugars: 2g
27. Protein: 3g
28. Dietary Exchanges
29. 1 Starch
30. 1/2 Fat

water, barley, salt, fresh asparagus, red bell peppers, green onion, shredded red cabbage, feta cheese, olive oil, lemon juice, oregano, sugar

Taken from www.epicurious.com/recipes/food/views/barley-and-vegetable-salad-375630 (may not work)