Barley and Vegetable Chopped Salad |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups water |
2/3 cup uncooked quick-cooking barley |
2 cups chopped mushrooms |
1 cup chopped seeded tomato (1 large) |
1/2 cup finely chopped green onions |
1 (4.25-ounce) can chopped ripe olives, drained |
1/4 cup chopped fresh parsley |
1/4 cup capers |
1 1/2 tablespoons dried basil |
2 tablespoons cider vinegar |
1 tablespoon olive oil |
1 garlic clove, minced |
1/4 teaspoon salt |
1/2 cup (2 ounces) crumbled blue cheese |
Directions:
1. Bring water to a boil in a small saucepan; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender. Remove from heat and let stand, covered, 5 minutes. Place barley in a colander and run under cold water until completely cooled. Drain well.
2. Combine mushrooms and next 10 ingredients in a large bowl.
3. Add barley and blue cheese to mushroom mixture; toss gently. Let stand 5 minutes before serving.
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