Lemony Vegetable Barley Salad Recipe

Lemony Vegetable Barley Salad Recipe photo by Taste of Home

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My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.—Linda McLyman, Syracuse, New York

This recipe is:

Healthy

Diabetic Friendly

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Lemony Vegetable Barley Salad Recipe

Prep: 30 min. Cook: 10 min. + chilling

Yield: 6 Servings

30 10 40

Ingredients

1 cup quick-cooking barley
1/2 cup cut fresh green beans
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup finely chopped fresh broccoli
1/2 cup chopped fresh spinach
1 small onion, chopped
1 small tomato, seeded and chopped
1/3 cup chopped sweet yellow pepper
1/3 cup chopped fresh mushrooms
DRESSING:
1/4 cup lemon juice
2 tablespoons minced fresh basil
2 tablespoons olive oil
1 tablespoon water
1-1/2 teaspoons poppy seeds
1/2 teaspoon garlic salt
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Directions

Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely.
In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 178 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 272 mg sodium, 29 g carbohydrate, 7 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Lemony Vegetable Barley Salad in Light & Tasty June/July 2005, p21