Barley Veggie Salad

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.5
  • Total Fat: 17.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.1 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Barley Veggie Salad calories by ingredient
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Submitted by: GODFREY09


A wonderful summertime salad that provides lots of colorful veggies, great crunch and is very flavorful. A wonderful summertime salad that provides lots of colorful veggies, great crunch and is very flavorful.
Number of Servings: 10


    1 cup Pearl Barley
    2.5 cups Boiling water
    8 Spears, fresh Asparagus10 Green Beans
    1 Seedless Cucumber
    5 Radishes, cleaned
    1 cup Fennel
    2 each, Red/Yellow/Orange Baby Sweet Peppers, 1/4" chop
    3 Green Onions (Scallions), sliced
    1 bunch Spinach, cleaned & dried
    10 Fresh Mint leaves
    1 Tbsp Chives
    1 Tbsp Cilantro
    1 Tbsp Basil
    1 Tbsp Parsley
    Fresh Cracked Pepper, to taste
    2 pinches Sea Salt
    1 Tbsp Sesame Oil

    3/4 c Olive Oil, Extra Virgin
    1/2 c. Lemon Juice
    1/4 c. Lime Juice
    3 cloves Garlic, minced


Bring 2.5 cups water to boil, add Barley and cook until tender, but not mushy (al dente). Cool completely.
Wash and clean all veggies. Place asparagus in microwave safe dish and microwave on high for 2-2.5 mins (crisp tender); cool and cut into 2" pieces on diagonal. Also cut green beans into 2" pieces on diagonal. Quarter cucumber cut into 1/4" slices. Radishes - cut into quarters and then slice into 1/4" pieces. Cut Fennel stems into 1/4" pieces.....also, finely chop fronds and add to bowl. Seed the Colored Sweet Peppers and chop 1/4" pieces. Clean and slice Green Onions. Cut Spinach into fine chiffonade strips. Chiffonade the mint, too; then add the rest of the dried herbs and Salt & pepper to taste.

Combine the dressing ingredients and pour over sald and combine. Drizzle the 1 Tbsp of Sesame Oil over the top and gently mix one last time. Refrigerate and Enjoy.

Number of Servings: 10

Recipe submitted by SparkPeople user GODFREYSILL.


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