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Apple-Barley Salad

Presented by Conscious Cuisine® (page 141 of book)
Makes four to five servings

Salad
1 cup barley
2 cups vegetable stock
1/4 cup minced fresh parsley
1/4 cup finely shredded fresh mint
1 organic Rome Beauty apple, cored and sliced
1 organic Granny Smith apple, cored and sliced

Dressing
2 tbs. fresh lemon juice
2 tsp. extra-virgin olive oil
1/4 cup unsweetened apple juice
1/3 cup seasoned rice wine vinegar
1/2 tbs. honey
1/8 tsp. sea salt
Pinch freshly ground black pepper

Toast the barley in a dry medium saucepan over medium heat. Stir constantly until lightly browned, about 3 minutes. Add the stock and bring to a boil. Cover, reduce heat, and simmer for 25 minutes, or until the barley is soft. Remove from heat and drain.

In a mixing bowl, combine the cooked barley with the parsley, mint and apple.

In a small bowl, whisk together the dressing ingredients. Pour the dressing over the barley mixture and toss to coat. Refrigerate for at least 30 minutes before serving.

Per serving: Calories 210; Protein 6 g; Total fat 2 g; Saturated fat 0 g; Carbohydrates 45 g; Dietary fiber 10 g; Cholesterol 0 mg; Sodium 260 mg