Veggie Barley Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 1/4 cups low sodium chicken broth3/4 cup water1 cup quick cooking barley1 medium tomato, seeded and chopped1 small zucchini, halved and thinly sliced1 small yellow bell pepper, chopped1 tsp dried parsleyDRESSING:3 tbsp extra virgin olive oil2 tbsp white wine vinegar1 tbsp water1 tbsp lemon juice1 tsp dried basil1/2 tsp Salt Sense1/4 tsp pepper1/4 cup slivered almonds, toasted
1. In a small saucepan, bring broth, water and barley to boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from heat; let stand for 5 minutes.
2. In large bowl, combine tomato, zucchini, yellow pepper and parsley. Stir in barley.
3. In small bowl, whisk the dressing ingredients, except for almonds. Pour over barley mixture, tossing well to coat. Cover and refrigerate at least 3 hours.
4. Just before serving, stir in almonds.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
2. In large bowl, combine tomato, zucchini, yellow pepper and parsley. Stir in barley.
3. In small bowl, whisk the dressing ingredients, except for almonds. Pour over barley mixture, tossing well to coat. Cover and refrigerate at least 3 hours.
4. Just before serving, stir in almonds.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 161.0
- Total Fat: 11.9 g
- Cholesterol: 1.0 mg
- Sodium: 101.8 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
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