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Peach and Walnut Barley Salad

Adapted from Clean Eating Magazine

This easy-to-make barley salad is rich in whole grains, fiber, and protein.

Cook’s Review:  “This was very easy to make. I used shredded Swiss chard and kale instead of parsley.”  ~ Sarah W.

Makes 4 servings (1 cup each)

1 cup quick-cooking barley
1 cup parsley leaves, finely chopped
1/4 cup NOW Real Food™ Certified Organic Walnuts*, chopped
1 peach, peeled, pitted and iced (1/2 cup)
1/4 cup red bell pepper, diced
1 tbsp Ellyndale Orgaincs™ Extra Virgin Olive Oil
2 tbsp fresh lime juice
1/4 cup 100% orange juice
1/4 tsp sea salt
1/4 cup low-fat feta cheese
  1. Cook barley according to package directions, omitting salt.
  2. Drain barley and toss with parsley, walnuts, peach and pepper.
  3. In a separate bowl, blend oil, lime juice, orange juice, and salt.
  4. Pour over barley mixture and toss together.
  5. Crumble feta over top and serve.


Calories: 305
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 2.5mg
Sodium: 255mg
Total Carbohydrates: 48g
Dietary Fiber: 10g
Sugars: 5.5g
Protein: 9g

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