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Barley Salad With Cucumber And Yogurt-Dill Dressing

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Mark Bittman
Related tags
salad nut free vegetarian memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
304
FAT
32%
CHOL
4%
SOD
21%

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Ingredients for 4 servings

1 cup pearled barley

salt

1 english (long) cucumber, 6 Kirby (pickling) cucumbers, or 2 or 3 medium cucumbers

3 or 4 scallions, chopped

Freshly ground black pepper

2 tablespoons freshly squeezed lemon juice, or more to taste

2 tablespoons extra virgin olive oil

1 cup yogurt

1/2 cup fresh dill, mint, or parsley leaves or a combination

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