Vegetable Barley Salad
Serve this salad of barley with garden-fresh vegetables and herbs as a side dish with grilled meats or fish.
Prep Time:
25 mins
Total Time:
4 hrs 25 mins
Servings:
Makes 12 servings.
Ingredients
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4 cups water
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1-1/2 cups quick-cooking barley
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1 teaspoon instant chicken bouillon granules
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1 medium cucumber, chopped (1-1/2 cups)
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1 small red or green sweet pepper, cut into bite-size strips
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1/4 cup sliced green onion
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1/4 cup snipped parsley
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1 tablespoon snipped fresh mint or 1 teaspoon dried mint leaves, crushed
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1/2 cup salad oil
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1/2 cup lemon juice
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1 tablespoon sugar
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3/4 teaspoon salt
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1/2 teaspoon pepper
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Lettuce leaves
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Fresh mint sprigs (optional)
Directions
1.
In a large saucepan bring water to boiling. Add barley and bouillon granules. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender. Drain and rinse with cold water. Drain well.
2.
In a large mixing bowl stir together drained barley, cucumber, pepper, green onion, parsley, and mint.
3.
For salad dressing, in a screw-top jar combine oil, lemon juice, sugar, salt, and pepper. Cover and shake well. Pour over barley mixture; toss to coat. Cover; chill in the refrigerator for 4 to 24 hours.
4.
To serve, line a salad bowl with lettuce leaves. Spoon the barley mixture into the bowl. Garnish with fresh mint, if desired. Makes 12 servings.
Nutrition information
Calories 181, Total Fat 9 g, Cholesterol 0 mg, Sodium 159 mg, Carbohydrate 23 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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