Barley Medley Salad Recipes

MEDITERRANEAN BARLEY SALAD

Mediterranean Barley Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

BARLEY MEDLEY SALAD

Barley Medley Salad image

This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.

Provided by HelenG

Categories Grains

Time 50m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup pearl barley
2 cups vegetable broth
1 (15 ounce) can garbanzo beans
1 1/2 cups frozen peas and carrots
1 1/2 cups cucumbers (about 1/2 of a large cuc)
3 green onions
1 -1 1/2 teaspoon rosemary
1/4 cup Italian salad dressing
salt and pepper

Steps:

Simmer barley in broth about 40 minutes until most of the water is absorbed.
Let cool
Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
Slice green onions.
Finely chop rosemary.
Toss everything together.
Season with salt and pepper.
Makes about 6 1-cup servings.

Nutrition Facts : Calories 255.2, Fat 4.2, SaturatedFat 0.7, Sodium 406.3, Carbohydrate 48.4, Fiber 9.8, Sugar 1.7, Protein 8.3

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