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Ingredientes
- 2 c. cooked pearled barley
- 3 med. cucumbers, peeled & halved
- 2 tbsp. extra virgin olive oil
- 3 tbsp. white vinegar
- 2 tbsp. chopped dill
- Grnd pepper
Direcciones
- With a spoon, scrape out cucumber seeds and throw away. Chop cucumbers, add in to barley, extra virgin olive oil, vinegar and dill. Toss well, cover with plastic and chill 1 hour or possibly overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 2 servings | |
| Calories 344 | |
| Calories from Fat 128 | 37% |
| Total Fat 14.55g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 464mg | 13% |
| Total Carbs 49.29g | 13% |
| Dietary Fiber 7.5g | 25% |
| Sugars 3.57g | 2% |
| Protein 4.86g | 8% |
