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Dilled Gouda and Barley Salad

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  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4

Looking for a main dish salad? Then check out dilled Gouda cheese, zucchini and barley salad – a hearty dinner!

Ingredients

1/2
cup uncooked regular barley
2
cups water
1/3
cup sun-dried tomatoes (not oil-packed)
2
cups cold cooked barley
1
cup coarsely chopped zucchini (1 small)
3/4
cup shredded smoked Gouda cheese (3 oz)
1/3
cup reduced-fat mayonnaise or salad dressing
2
teaspoons chopped fresh or 3/4 teaspoon dried dill weed
1
teaspoon lemon juice
1/4
teaspoon salt
Red leaf lettuce

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  • 1 Cook barley in water as directed on package.
  • 2 In small bowl, place tomatoes; add enough hot water to cover. Let stand 5 minutes. Drain and chop.
  • 3 In medium bowl, mix barley, tomatoes and remaining ingredients except lettuce. Serve on lettuce-lined plates.

Expert Tips

Cook it now, eat it later! Regular barley cooks in 45 to 50 minutes compared to 10 to 12 minutes for quick-cooking barley. Once cooked, tightly cover and store in the fridge up to one week.

Dilled Gouda and Chicken Salad: Omit barley. Add 2 cups cubed cooked chicken or turkey with the remaining ingredients in step 2.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
600mg
600%;
Total Carbohydrate
27g
27%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
4%;
Calcium
20%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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