Veggie Barley Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Veggie Barley Salad calories by ingredient

Number of Servings: 6


    1 1/4 cups low sodium chicken broth
    3/4 cup water
    1 cup quick cooking barley
    1 medium tomato, seeded and chopped
    1 small zucchini, halved and thinly sliced
    1 small yellow bell pepper, chopped
    1 tsp dried parsley
    3 tbsp extra virgin olive oil
    2 tbsp white wine vinegar
    1 tbsp water
    1 tbsp lemon juice
    1 tsp dried basil
    1/2 tsp Salt Sense
    1/4 tsp pepper
    1/4 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.