Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Vegetable Barley Salad

I often serve this salad as an entree on summer nights when it's too hot to eat a heavy meal. The recipe makes a big batch, which is terrific for taking to potlucks.

14 ServingsPrep: 20 min. Cook: 40 min. + chilling

Ingredients

4 cups water
2 cups uncooked medium pearl barley
2 cups fresh broccoli florets
2 cups diced carrots
1 cup halved cherry or grape tomatoes
1/2 cup chopped green onions
1/2 cup julienned sweet red or green pepper
1/2 cup sunflower kernels
1/2 cup lemon juice
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon peel
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese

Directions

In a large saucepan, bring water to a boil. Add barley. Reduce heat;
cover and cook for 30-35 minutes or until tender. Rinse with cold
water; drain well.
Place broccoli in a steamer basket. Place in a saucepan over 1 in. of
water; bring to a boil. Cover and steam for 3-4 minutes or until
crisp-tender. Rinse with cold water; drain.

2 of 2

Vegetable Barley Salad (continued)

Directions (continued)

In a large salad bowl, combine the barley, broccoli and carrots,
tomatoes, onions, red pepper and sunflower kernels.
In a blender, combine the lemon juice, oil, vinegar, lemon peel,
garlic, salt and pepper; cover and process until combined.
Pour over barley mixture and stir to coat. Refrigerate for at least 1
hour. Just before serving, sprinkle with Parmesan cheese. Yield: 14
servings.

Nutrition Facts: 1 serving (3/4 cup) equals 219 calories, 11 g fat (1 g saturated fat), trace cholesterol, 134 mg sodium, 28 g carbohydrate, 6 g fiber, 5 g protein.