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Lemony Vegetable Barley Salad

 Lemony Vegetable Barley Salad
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
6 ServingsPrep: 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

2 of 2

Lemony Vegetable Barley Salad (continued)

Directions (continued)

  • 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 Facts: 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.