Barley Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 110.1
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 106.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.3 g
- Protein: 2.5 g
View full nutritional breakdown of Barley Salad calories by ingredient
Introduction
A filling chilled salad that can be done a day in advance. A filling chilled salad that can be done a day in advance.Number of Servings: 6
Ingredients
-
1/2 c. pearl barley
1.5 c. water or more
1/4 tsp. salt
1 c. sliced fresh mushrooms
1/3 c. thin sliced carrots
1/3 c. thin sliced zucchini (or sliced green pepper, radishes, and/or red onion)
3 Tbsp. chopped green onion
3 Tbsp. finely chopped parsley (cut with scissors to chop)
3 Tbsp. fresh lemon juice
2 Tbsp. vegetable oil
1 minced garlic clove
1/2 tsp. basil
dash of salt
Directions
Makes 6 servings
Add rinsed barley to boiling salted water and stir. Add a drop of oil to prevent boiling over. Cover, lower heat, and cook until tender, about 1 hour. Watch that the water doesn't evaporate because the barley will stick to the pan. Add small amounts of water as needed. Drain if needed and chill. Add the vegetables. Combine the lemon juice, oil, and seasonings and add them to the salad. Toss lightly to coat the ingredients. Salt lightly. Cover and chill at least 3 hours or overnight.
Number of Servings: 6
Recipe submitted by SparkPeople user AGATE2.
Add rinsed barley to boiling salted water and stir. Add a drop of oil to prevent boiling over. Cover, lower heat, and cook until tender, about 1 hour. Watch that the water doesn't evaporate because the barley will stick to the pan. Add small amounts of water as needed. Drain if needed and chill. Add the vegetables. Combine the lemon juice, oil, and seasonings and add them to the salad. Toss lightly to coat the ingredients. Salt lightly. Cover and chill at least 3 hours or overnight.
Number of Servings: 6
Recipe submitted by SparkPeople user AGATE2.