Lemony Vegetable Barley Salad Recipe

Lemony Vegetable Barley Salad Recipe
Lemony Vegetable Barley Salad Recipe photo by Taste of Home
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Lemony Vegetable Barley Salad Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + chilling

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

Nutritional Facts

1 cup: 178 calories, 6g fat (1g saturated fat), 0 cholesterol, 272mg sodium, 29g carbohydrate (3g sugars, 7g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Lemony Vegetable Barley Salad in Light & Tasty June/July 2005, p21

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