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Lemony Vegetable Barley Salad Recipe

  • 6servings
  • 40minutes
  • 178calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup quick-cooking barley

  2. 1/2 cup cut fresh green beans

  3. 1/2 cup coarsely chopped carrot

  4. 1/2 cup coarsely chopped celery

  5. 1/2 cup finely chopped fresh broccoli

  6. 1/2 cup chopped fresh spinach

  7. 1 small onion, chopped

  8. 1 small tomato, seeded and chopped

  9. 1/3 cup chopped sweet yellow pepper

  10. 1/3 cup chopped fresh mushrooms

  11. DRESSING:

  12. 1/4 cup lemon juice

  13. 2 tablespoons minced fresh basil

  14. 2 tablespoons olive oil

  15. 1 tablespoon water

  16. 1-1/2 teaspoons poppy seeds

  17. 1/2 teaspoon garlic salt

  18. 1/2 teaspoon salt-free lemon-pepper seasoning

  19. 1/2 teaspoon coarsely ground pepper

  20. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Lemony Vegetable Barley Salad Recipe photo by Taste of Home Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely.

  2. In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving. Yield: 6 servings.

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