Wild Mushroom-Barley Salad - 4 points

Wild Mushroom-Barley Salad

Source: WW Jan/Feb 2012
Prep: 10 minutes    Cook: 14 minutes   Serves: 6

Bring 1 & 1/2 cup water to boil in medium saucepan.  Stir in 3/4 cups quick cooking barley; cover and cook until tender, 12 minutes.  Remove pan from heat; let stand, covered, 5 minutes.  Meanwhile, heat 1 Tablespoon olive oil in large nonstick skillet over medium heat.  Add 1 (10-oz) package sliced crimini mushrooms and 1 (3 & 1/2 ounce) package shitake mushrooms, stems removed, caps sliced; cook, stirring frequently, until softened, 3 minutes.  Add 1/2 diced small red onion and 3 Tablespoons chopped fresh dill; cook, stirring, until onion is softened, 2 minutes.  Stir in barley, 2 teaspoons champagne or white-wine vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.  Garnish with fresh dill sprigs (optional).

Per serving (2/3 cup): 149 calories, 3g Total Fat, 0G sat fat, 0G trans fat, 0MG cholesterol, 76MG sodium, 28G total carb, 2G total sugar, 6G Fiber, 5G Protein, 22MG Calcium, Points: 4.