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Easy Barley Greek Salad

1 cup pearl barley
3 cups water
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon dried leaf oregano, crushed
1/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley
2 medium tomatoes, finely chopped
1 small green or red bell pepper, finely chopped
1/2 cup crumbled feta cheese
Lettuce leaves, washed and chilled
Tomato wedges or lemon slices, for garnish

Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley. Cool to room temperature. Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates. Garnish each serving with tomato wedges or lemon slices, if desired. Makes 6 servings.

Per serving: 266 calories, 5g protein, 15g fat, 30g carbohydrate, 8mg cholesterol, 6g fiber, 558mg sodium.