Barley Veggie Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Pearl Barley2.5 cups Boiling water8 Spears, fresh Asparagus10 Green Beans1 Seedless Cucumber5 Radishes, cleaned1 cup Fennel2 each, Red/Yellow/Orange Baby Sweet Peppers, 1/4" chop3 Green Onions (Scallions), sliced1 bunch Spinach, cleaned & dried10 Fresh Mint leaves1 Tbsp Chives1 Tbsp Cilantro1 Tbsp Basil1 Tbsp ParsleyFresh Cracked Pepper, to taste2 pinches Sea Salt1 Tbsp Sesame OilDressing:3/4 c Olive Oil, Extra Virgin1/2 c. Lemon Juice1/4 c. Lime Juice3 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.
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.
Nutritional Info 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
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