Barley Salad

Ingredients:

1 14-oz can vegetarian broth or        1 tablespoon lemon juice
shitake mushroom seasoning        1 teaspoon grated lemon peel
1/8 teaspoon sea salt                             2 tablespoons extra-virgin olive oil
1 cup pearl or hulled barley                1 medium cucumber chopped
1 garlic clove, peeled                             1 large tomato cubed
2 cups tightly packed spinach           1 large green bell pepper chopped
1 tablespoon chopped fresh               4 oz crumbled feta cheese
oregano or 1 teaspoon dried          

Bring broth and 1/8 teaspoon of the salt to a boil in a medium pan.
Add barley, return to a boil. Cover and reduce heat to medium-low,
simmer 30 minutes for pearl barley or 40 minutes for hulled barley.
Place in medium bowl, refrigerate until chilled.

With food processor running, add garlic, process until finely   
chopped.  Add spinach and oregano; process until well chopped. Add  
lemon juice,  lemon peel and remaining 1/2 teaspoon salt; process to  
combine. With  processor running, pour in oil. Scrape down sides of  
bowl, process until very smooth. Stir into barley.

Combine cucumber, tomato and bell pepper with barley mixture.
Stir in half of the cheese; sprinkle the remaining cheese.

4 servings - each serving 335 calories.
Greek Barley Salad with Feta
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