Mango Blue Cheese Barley Salad Recipes

MANGO BARLEY SALAD

Mango Barley Salad image

I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. -Dan Wellberg, Elk River, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-3/4 cups water
1 cup quick-cooking barley
2 medium limes
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped red onion
1 medium mango, peeled and chopped
1/4 cup minced fresh cilantro

Steps:

In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

MANGO-BLUE CHEESE BARLEY SALAD

Mango-Blue Cheese Barley Salad image

Make and share this Mango-Blue Cheese Barley Salad recipe from Food.com.

Provided by Paris D

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken breast, cubed
2 tablespoons hot sauce
4 tablespoons blue cheese, crumbled, divided
1/3 cup barley (the regular kind)
1/2 cup pecan pieces, toasted
1 mango, thinly sliced
6 cups mesclun
1/4 cup balsamic vinaigrette

Steps:

In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
Saute chicken until cooked through. Stir in 2 T blue cheese.
Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.

Nutrition Facts : Calories 424.6, Fat 23.4, SaturatedFat 5.6, Cholesterol 79, Sodium 378.2, Carbohydrate 26.1, Fiber 5.3, Sugar 12.3, Protein 29.4

VEGGIE BARLEY SALAD

Veggie Barley Salad image

"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

Ingredients

1-1/4 cups reduced-sodium chicken broth or vegetable broth
3/4 cup water
1 cup quick-cooking barley
1 medium tomato, seeded and chopped
1 small zucchini, halved and thinly sliced
1 small sweet yellow pepper, chopped
2 tablespoons minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted

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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