BARLEY SALAD
Steps:
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
- While barley is cooking, chop vegetables and place in a large bowl.
- Add cooled barley and dressing. Toss well to combine.
- Garnish with feta cheese and parsley. Chill 1 hour before serving.
Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
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
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
SUMMER BARLEY SALAD
"A Family Reunion", Good Food Magazine, August 1986. Prep times does not include 30 minutes chilling time.
Provided by JackieOhNo
Categories Grains
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat large pot of water to boiling. Immerse tomatoes in water for 30 seconds. Remove with slotted spoon and let cool several minutes. Peel tomatoes, then cut crosswise in half and squeeze out seeds. Coarsely chop tomatoes and set aside.
- Add green beans to boiling water and cook 5 minutes. Remove with slotted spoon, cool under running water, and drain well. Refrigerate covered until just before serving.
- Add barley to boiling water and boil until tender but still firm to the bite, 40-45 minutes. Drain well.
- Mix oil, vinegar, thyme, salt, and pepper in large bowl. Add tomatoes and barlsey and stir to coat. Refrigerate at least 30 minutes.
- Just before serving, stir in beans, parsley, and scallions. Serve cold.
Nutrition Facts : Calories 193.8, Fat 11.3, SaturatedFat 1.6, Sodium 242.2, Carbohydrate 21.4, Fiber 5.2, Sugar 3.3, Protein 3.4
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
SUMMER 3 BEAN & BARLEY SALAD
A nice salad to use when you're grilling outside. I think it's a pretty addition to the table and has a little more nutritional value than the typical corn or potato chips! :)
Provided by Crystelle
Categories Black Beans
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine water, bouillon and barley.
- Bring to boil.
- Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.
- Place cooked barley in a bowl.
- Add beans and green onions.
- Toss with dressing.
- Serve or chill several hours before serving.
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- Steam or boil corn for about 20-22 minutes. Place cooked corn into an ice bath, then cut the kernels off the cob. Place the corn kernels, barley, onion, tomatoes and avocado into a large bowl.
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- Rinse the barley under running water, collect it in a pot and cover with water: use a quantity of water equal to six times its volume. Cook the barley on low flame for about an hour and a half, until it is soft, but still al dente. Drain and cool under running water.
- Dice the eggplant, the zucchini and the cherry tomatoes and add them into a pan with extra virgin olive oil, a crushed clove of garlic and a pinch of salt. Cook the vegetables over medium heat, stirring often, until they soft, golden and well cooked.
- Now add the barley, the sliced pitted olives and a sprinkle of dried oregano, toss and season with salt. Garnish with fresh basil and serve warm.
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- If necessary, use a fork to fluff up barley and separate pieces. Add tomatoes, cucumbers, and parsley to barley; mix together.
- Pour the dressing over the salad and stir lightly to coat the salad with the dressing. Sprinkle za'atar over salad, if desired.
- Serve immediately, or keep in fridge overnight prior to serving. If salad seems dry, feel free to add more dressing.
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- Bring a medium saucepan of salted water to boil then add your pearl barley and cook until al dente (approximately 30 minutes). If scum forms in the water while the pearl barley is cooking remove with a slotted spoon.
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- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high. Add zucchini and saute until it is spotty brown, about 3-4 minutes. Add corn and continue to cook until vegetables are just tender, about 2-3 more minutes. Add garlic and cook until fragrant, about 30 seconds more. Set aside to cool slightly.
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- Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
- Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
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