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Barley Salad With Pesto, Tomato, And Zucchini

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salad low carb vegetarian memorial day lunch italian

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Ingredients

1 1/2 cups water

1 cup uncooked quick-cooking barley

1 1/2 cups fresh parsley leaves

1/2 cup fresh cilantro leaves

2 tablespoons pine nuts, toasted

1/4 cup (1 ounce) grated fresh parmesan cheese

2 tablespoons water

1 tablespoon fresh lemon juice

1 tablespoon olive oil

3/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups diced zucchini

1 1/2 cups diced plum tomato

1/2 cup diced red onion

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