BARLEY MANGO SALAD WITH AVOCADO YOGURT DRESSING
This barley mango salad is a hearty yet refreshing and spring-like meal.
Provided by Gina Matsoukas
Categories Salads
Time 25m
Number Of Ingredients 14
Steps:
- Place barley in a small sauce pot, fill with 2 cups of water and bring to a boil. Once boiling, reduce to a simmer and cook covered for about 25 minutes until the water is absorbed. Stir and set aside to cool.
- Combine all the ingredients for the dressing in a food processor, process until smooth and set aside.
- Transfer the cooled barley to a large bowl, add the remaining salad ingredients and toss to combine.
- Add the dressing to the salad, stir gently to combine, season with more salt & pepper if needed and serve.
Nutrition Facts : Calories 536 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 26 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
MANGO BARLEY SALAD
I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. -Dan Wellberg, Elk River, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
CARIBBEAN BARLEY SALAD
Steps:
- Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
- Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.
Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g
MEDITERRANEAN BARLEY SALAD
I created this dish in an effort to find something I can pack and bring to work for lunch that will keep me feeling full. Nothing undoes the hard work of eating a healthy diet quicker than a growling tummy. Studies have shown that barley contains dietary fiber that can slow glucose absorption and control blood sugar levels. I've used it as the base for the dish along with nutrient-packed veggies and lean protein. I suggest serving the salad at room temperature.
Provided by Diet It Up
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Add barley and chicken stock to a medium pot. Bring to a boil. Cover and simmer for 1 hour. Set aside.
- Place the chicken breast in a roasting pan, skin side up. Drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. Add about ¼ cup of water to the bottom of the pan. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. Once the chicken is cool, discard the skin and bones and cut into cubes. Set aside.
- Add 1 tablespoon olive oil and garlic to a deep pot. Cook garlic on medium heat for 2 minutes. Add spinach and crushed red pepper flakes. Saute until spinach is wilted, about 5 minutes. Drain off any excess liquid and set aside.
- In a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and Italian dressing. Stir together and re-season if necessary. Serve at room temperature.
Nutrition Facts : Calories 281.1, Fat 10.8, SaturatedFat 2.3, Cholesterol 27.8, Sodium 341.7, Carbohydrate 31.1, Fiber 7, Sugar 3.5, Protein 16.4
MANGO-BLUE CHEESE BARLEY SALAD
Make and share this Mango-Blue Cheese Barley Salad recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
- Saute chicken until cooked through. Stir in 2 T blue cheese.
- Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
- Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
- Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.
Nutrition Facts : Calories 424.6, Fat 23.4, SaturatedFat 5.6, Cholesterol 79, Sodium 378.2, Carbohydrate 26.1, Fiber 5.3, Sugar 12.3, Protein 29.4
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