Vegetable Barley Salad Food

VEGGIE BARLEY SALAD

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.

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.

VEGETABLE BARLEY SALAD

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.

VEGETABLE BARLEY SALAD

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.

ROASTED BARLEY SALAD WITH BACON AND VEGETABLES

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

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.

BARLEY AND VEGETABLE SALAD

Steps:

• In a medium saucepan, bring the water to a boil over high heat. Stir in the barley and salt. Cook, covered, for 10 to 12 minutes, or until the barley is tender.
• Meanwhile, trim the asparagus, discarding the trimmed portion. Cut the spears into 1-inch pieces. Drain and chop the roasted peppers.
• Stir the asparagus into the cooked barley. Remove from the heat and let stand, covered, for 5 minutes. Drain any remaining liquid from the barley mixture. Let cool, uncovered, for 5 minutes.
• In a large bowl, stir together the remaining ingredients. Stir in the barley mixture. Serve or cover and refrigerate until needed.
• Cook's Tip on Barley
• Look for quick-cooking barley in the cereal section at the grocery store.
• nutrition information
• (Per Serving)
• Calories: 105
• Total Fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 2mg
• Sodium: 186mg
• Carbohydrates: 17g
• Fiber: 3g
• Sugars: 2g
• Protein: 3g
• Dietary Exchanges
• 1 Starch
• 1/2 Fat

SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
• Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

BARLEY VEGETABLE SALAD

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.