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Veggie Barley Salad

 Veggie Barley Salad
"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana
6 ServingsPrep: 30 min. + chilling

Ingredients

  • 1-1/4 cups reduced-sodium chicken broth or vegetable broth
  • 3/4 cup water
  • 1 cup quick-cooking barley
  • 1 medium tomato, seeded and chopped
  • 1 small zucchini, halved and thinly sliced
  • 1 small sweet yellow pepper, chopped
  • 2 tablespoons minced fresh parsley
  • DRESSING:
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup slivered almonds, toasted

Directions

  • In a small saucepan, bring the broth, water and barley to a boil.
  • Reduce heat; cover and simmer for 10-12 minutes or until barley is
  • tender. Remove from the heat; let stand for 5 minutes.
  • In a large bowl, combine the tomato, zucchini, yellow pepper and
  • parsley. Stir in barley. In a small bowl, whisk the oil, vinegar,
  • water, lemon juice, basil, salt and pepper. Pour over barley

2 of 2

Veggie Barley Salad (continued)

Directions (continued)

  • mixture; toss to coat. Cover and refrigerate for at least 3 hours.
  • Just before serving, stir in almonds. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 211 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 334 mg sodium, 27 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.