Lemony Vegetable Barley Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Lots of fresh vegetables, fiber-rich barley, and a flavorful dressing make this healthy salad great for a summer supper. Recipe is from Light and Tasty’s June/July 2005 issue: I intend to try it sometime soon! Cook time does not include cooking and cooling barley. Ingredients:
1 cup quick-cooking barley |
1/2 cup cut green beans |
1/2 cup coarsely chopped carrot |
1/2 cup coarsely chopped celery |
1/2 cup chopped broccoli |
1/2 cup chopped spinach |
1 small onion, chopped |
1 small tomato, seeded and chopped |
1/3 cup chopped yellow bell pepper |
1/3 cup chopped mushroom |
1/4 cup lemon juice |
2 tablespoons minced fresh basil |
2 tablespoons olive oil |
1 tablespoon water |
1 1/2 teaspoons poppy seeds |
1/2 teaspoon garlic salt |
1/2 teaspoon salt-free lemon pepper |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
Directions:
1. Cook barley according to package directions, drain, and cool completely.
2. Place beans in a saucepan and cover with water; bring to a boil, reduce heat, and simmer uncovered for 8-10 minutes or until crisp-tender, then drain and cool completely.
3. In large bowl, combine cooled barley and beans along with remaining eight salad ingredients.
4. In small bowl, whisk dressing ingredients together; pour over salad and toss to coat.
5. Cover and refrigerate for at least 4 hours before serving.
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