Veggie Barley Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 6 servings.
"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
Ingredients
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1-1/4 cups reduced-sodium chicken broth or vegetable broth
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3/4 cup water
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1 cup quick-cooking barley
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1 medium tomato, seeded and chopped
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1 small zucchini, halved and thinly sliced
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1 small sweet yellow pepper, chopped
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2 tablespoons minced fresh parsley
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DRESSING:
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3 tablespoons olive oil
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2 tablespoons white wine vinegar
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1 tablespoon water
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1 tablespoon lemon juice
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1 tablespoon minced fresh basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup slivered almonds, toasted
Directions
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1.
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.
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2.
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 mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.
Nutrition Facts
3/4 cup: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 334mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
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