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Vegetable Barley Salad Recipe

"I adapted this great-tasting wholesome salad from another recipe," notes Marge Chapko from Eau Claire, Wisconsin. "I serve it to family , friends and even people who don't like barley#151;and they end up asking for the recipe. I sometimes turn it into a main dish by adding leftover meat."

This recipe is:

Healthy

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4 Servings
Prep: 50 min.

Ingredients

1 can (14-1/2 ounces) chicken broth
1/2 cup medium pearl barley
1 cup chopped fresh mushrooms
3/4 cup chopped celery
1/2 cup chopped water chestnuts
1/2 cup chopped green pepper
1/3 cup shredded carrot
1/4 cup chopped green onions
1 garlic clove, minced
1-1/2 teaspoons dill weed
1/2 teaspoon dried basil
1/2 teaspoon salt
1/3 cup red wine vinaigrette salad dressing

Directions

In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Meanwhile, in a salad bowl, combine mushrooms, celery, water chestnuts, green pepper, carrot, onions, garlic, dill, basil and salt; mix well. Add the barley and salad dressing; stir to coat. Serve warm or cold. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 191 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 1,067 mg sodium, 26 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 lean meat.

Vegetable Barley Salad published in Light & Tasty April/May 2001, p18

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