Ingredients for Barley And Edamame Salad Ww
- 2 cups water
- 1 cup pearl barley
- 1 cup frozen edamame, thawed and shelled
- 0 carrot
- 0 rice vinegar
- 0 soy sauce
- 0 ginger
- 0 sesame oil
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- salt to taste
- pepper to taste
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How to Make Barley And Edamame Salad Ww
- Rinse 1 cup of barley thoroughly under cold water.
- In a medium saucepan, combine the rinsed barley with 2 cups of water and bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the barley is tender but still slightly firm.
- Drain the cooked barley in a fine-mesh sieve and rinse under cold water until completely cool. Drain again thoroughly.
- Transfer the cooled barley to a large bowl.
- Add 1 cup shelled edamame (fresh or frozen, thawed), 1/2 cup chopped red onion, 1/2 cup chopped cucumber, 1/4 cup chopped fresh parsley, and 1/4 cup crumbled feta cheese (optional).
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Pour the dressing over the barley and edamame mixture and toss gently to combine.
- Serve chilled or at room temperature. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
4g
Fat
6g
Carbs
15g
