VEGETABLE BARLEY SALAD
"I adapted this great-tasting wholesome salad from another recipe," notes Marge Chapko from Eau Claire, Wisconsin. "I serve it to family , friends and even people who don't like barley#151;and they end up asking for the recipe. I sometimes turn it into a main dish by adding leftover meat."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Meanwhile, in a salad bowl, combine mushrooms, celery, water chestnuts, green pepper, carrot, onions, garlic, dill, basil and salt; mix well. Add the barley and salad dressing; stir to coat. Serve warm or cold.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1067mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
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
ROASTED BARLEY SALAD WITH BACON AND VEGETABLES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool.
- Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.
- Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.
VEGETABLE-BARLEY SALAD
This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.
Nutrition Facts : Calories 362 g, Fat 21 g, Fiber 9 g, Protein 7 g, SaturatedFat 3 g
BARLEY VEGETABLE SALAD
I first made the original version of this about 20 years ago -- Jane Brody's Crunchy Barley Salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be served warm or cold, I prefer it after it has chilled for several hours at least (overnight is best!).
Provided by KimAnRivers
Categories Grains
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan with lid, bring chicken broth to a boil.
- Stir in 1 cup pearl barley and return to a boil.
- Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
- Whisk the dressing ingredients in a large bowl.
- Stir the dressing into the cooked barley while the barley is still hot.
- Let sit for five to ten minutes.
- Stir in the rest of the ingredients to the barley.
- Cover and refrigerate for at least two hours-- overnight if possible.
Nutrition Facts : Calories 198.7, Fat 5.8, SaturatedFat 0.9, Sodium 593.5, Carbohydrate 31.5, Fiber 6.7, Sugar 3, Protein 6.5
VEGETABLE BARLEY SALAD
This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates.
Provided by Lori Mama
Categories Grains
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, bring stock to a boil.
- add barley and cook on medium heat 40 minutes.
- Drain and rinse until cool.
- In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
- Combine with the barley.
- Salad can be prepared up to this point and stored, covered in fridge for 2 days.
- Sprinkle with toasted nuts just before serving.
More about "vegetable barley salad recipes"
BARLEY RECIPE WITH ROASTED VEGETABLES | THE …
From themediterraneandish.com
5/5 (46)Total Time 50 minsCategory SaladCalories 192 per serving
- Place pearl barley and 2 1/2 cups (591 ml) water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook for 40 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
- While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
- When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
MEDITERRANEAN BARLEY SALAD RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
5/5 (5)Total Time 1 hr 5 minsCategory Side Dishes-SaladsCalories 381 per serving
VEGETABLE CONFETTI BARLEY SALAD - COOK EAT LIVE LOVE
From cookeatlivelove.com
BARLEY SALAD - DR. WEIL'S HEALTHY KITCHEN
From drweil.com
MEDITERRANEAN BARLEY SALAD - SWANSON
From campbells.com
ROASTED VEGETABLE SALAD WITH BARLEY • SALT & LAVENDER
From saltandlavender.com
7 RECIPES FOR SPRINGTIME VEGETABLES | RICARDO
From ricardocuisine.com
VEGETARIAN MUSHROOM BARLEY SOUP - MSN
From msn.com
START WITH BARLEY TO MAKE QUICK RECIPES - THE SPRUCE EATS
From thespruceeats.com
PEARL BARLEY SALAD WITH ROASTED ROOT VEGETABLES RECIPE
From chatelaine.com
24 BEST BARLEY RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
BARLEY SALAD WITH VEGETABLES - PROFUSION CURRY
From profusioncurry.com
BARLEY AND EDAMAME SALAD WITH RED PEPPER DRIZZLE - BETTER …
From bhg.com
MEDITERRANEAN BARLEY SALAD | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
GRILLED VEGETABLE AND BARLEY SALAD RECIPE| SAVEUR
From saveur.com
BARLEY SALAD - PLANT BASED SCHOOL
From theplantbasedschool.com
BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL
From theclevermeal.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #easy #beginner-cook #grains #inexpensive #pasta-rice-and-grains #brunch
You'll also love