Fresh Barley Salad Recipes
FRESH BARLEY SALAD
Make and share this Fresh Barley Salad recipe from Food.com.
Provided by Pamplemoussee
Categories Grains
Time 1h20m
Yield 2 dinners, 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
- Meanwhile chop and/or saute and vegetables you want to use in your salad.
- Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
- When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
- Serve garnished with parmasan, mint, and/or olives.
Nutrition Facts : Calories 260.4, Fat 27.6, SaturatedFat 3.9, Cholesterol 1, Sodium 98.6, Carbohydrate 3.5, Fiber 1.1, Sugar 0.6, Protein 1.2
VEGGIE BARLEY SALAD
"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 334mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
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- Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
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- You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!
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