Ingredients

• 1 tbsp olive oil

• 1 cup chopped onion

• 1 cup sun-dried tomatoes cut into strips (if you use tomatoes that come in oil, add them first to the pan and omit the tablespoon of olive oil)

• 4 cups baby spinach

• 1/4 cup slivered almonds

• 2 cups cooked barley

• 2 tbsp chopped fresh parsley

Directions

Heat oil in large skillet over medium heat. Sauté onions until translucent, then add tomatoes, spinach, and almonds. Stir in barley.

When spinach is wilted and barley is hot, sprinkle with parsley. Serve immediately.

Makes 4 servings

Each serving contains about 219 calories, 8 g fat (less than 1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 102 mg sodium, 35 g carbohydrate, 7 g dietary fiber, 2 g sugars, and 6 g protein.