Cress And Barley Salad

Ingredients

• ½ cup pearl barley (free of husk)
• Salt and pepper
• ¼ cup extra virgin olive oil, more for tossing
• 3 cups coarsely chopped watercress, trimmed, washed and dried
• Juice of 2 or 3 lemons

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    213 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 3 grams protein; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cook barley in enough boiling salted water to cover, until swollen and barely tender, about 20 minutes. Drain, rinse briefly in cool water, and set aside. If you like, you can toss barley with a tablespoon or so of olive oil, and refrigerate for several hours.
2. When ready to serve, toss cress with barley. Stir in olive oil and lemon juice, then add salt and pepper to taste. Adjust seasoning as necessary, and serve.