BARLEY CORN SALAD
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
FRUIT AND BARLEY SALAD
This is my absolute favorite salad for the summer. It is light, fruity, and delicious! I can't wait for the nectarines to be fresh from the trees. I have also used peaches, mangoes, and strawberries in the salad.
Provided by Mercy Polhemus
Categories Other Salads
Number Of Ingredients 10
Steps:
- 1. Bring 6 cups of water to boil. Add barley and pinch of salt. Bring back to a boil. Cover and reduce heat to low. Simmer for 50-60 minutes, or until the barley is cooked and liquid has been absorbed. The barley will have a milky consistency. Rinse the barley thoroughly with cold water to chill completely.
- 2. Whisk together olive oil, lemon juice, sugar, salt, black pepper, and mint together. Mix together nectarines, tomatoes, and green onion in large bowl. Add cooled barley, mixing together. Add the dressing and toss to coat completely. Chill salad. Stir before serving.
- 3. * Peaches (peeled), mangoes can both be substituted for the nectarines (or a mixture of the three if desired). Have also made the salad using strawberries, halved. Have mixed peaches and strawberries.
VEGGIE BARLEY SALAD
"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 334mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
BARLEY LIME FIESTA SALAD
Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Provided by Christine
Time 3h
Yield 8
Number Of Ingredients 22
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
- In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
- In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g
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