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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I adapted this great-tasting wholesome salad from another recipe, notes Marge Chapko from Eau Claire, Wisconsin. I serve it to family , friends and even people who don't like barley#151;and they end up asking for the recipe. I sometimes turn it into a main dish by adding leftover meat. Ingredients:
1 can (14-1/2 ounces) chicken broth |
1/2 cup medium pearl barley |
1 cup chopped fresh mushrooms |
3/4 cup chopped celery |
1/2 cup chopped water chestnuts |
1/2 cup chopped green pepper |
1/3 cup shredded carrot |
1/4 cup chopped green onions |
1 garlic clove, minced |
1-1/2 teaspoons dill weed |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/3 cup red wine vinaigrette salad dressing |
Directions:
1. 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. Yield: 4 servings.
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