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. parsley

Directions

Heat oil in large frying pan. Sauté onions until translucent and 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, no trans fat, and no cholesterol), 102 mg sodium, 35 g carbohydrate, 7 g dietary fiber, 2 g sugars, and 6 g protein.