Vegetable Barley Salad

Name: Vegetable Barley Salad
Prep time: 50 min
Total time: 50 min
Yield: 4 servings.
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

"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."

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.

Nutrition Facts

1 cup: 191 calories, 8g fat (1g saturated fat), 0 cholesterol, 1067mg sodium, 26g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 lean meat.

Originally published as Vegetable Barley Salad in Light & Tasty April/May 2001