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Salads & sides

Mediterranean Barley Salad

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I have seen something similar to this is the cold cut section of the grocery store. The barley had a pasta feel/taste so my kids liked it. I added too many onions so I will...read more
posted by
lisadgogocook
on 3/19/2013
time
prep:
10 min
total:
55 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1-1/2
qt.  (6 cups) water
1
cup   pearl barley, rinsed
1
pt.  cherry tomatoes
1
can   (6 oz.) pitted black olives, drained
1
small  red onion, chopped
1
pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/3
cup  KRAFT Greek Vinaigrette Dressing
1
Tbsp.  lemon juice

Make It

BRING water to boil in large saucepan on medium-high heat. Add barley; return to boil. Simmer on medium-low heat 45 min. or until barley is tender. Drain barley; cool.

PLACE barley in large bowl. Add remaining ingredients; mix lightly.

Kraft Kitchens Tips

Make Ahead
Barley can be cooked ahead of time and stored in a tightly covered container in refrigerator for up to 4 days before using.
Food Facts
1 cup barley will yield about 3 cups cooked barley.
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