Lemony Vegetable Barley Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.Linda McLyman, Syracuse, New York Ingredients:
1 cup quick-cooking barley |
1/2 cup cut fresh green beans |
1/2 cup coarsely chopped carrot |
1/2 cup coarsely chopped celery |
1/2 cup finely chopped fresh broccoli |
1/2 cup chopped fresh spinach |
1 small onion, chopped |
1 small tomato, seeded and chopped |
1/3 cup chopped sweet yellow pepper |
1/3 cup chopped fresh mushrooms |
dressing: |
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 seasoning |
1/2 teaspoon coarsely ground pepper |
1/4 teaspoon salt |
Directions:
1. 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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