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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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I often serve this salad as an entree on summer nights when it's too hot to eat a heavy meal. The recipe makes a big batch, which is terrific for taking to potlucks. Ingredients:
4 cups water |
2 cups uncooked medium pearl barley |
2 cups fresh broccoli florets |
2 cups diced carrots |
1 cup halved cherry or grape tomatoes |
1/2 cup chopped green onions |
1/2 cup julienned sweet red or green pepper |
1/2 cup sunflower kernels |
1/2 cup lemon juice |
1/2 cup olive oil |
1/4 cup white wine vinegar |
2 teaspoons grated lemon peel |
2 garlic cloves, peeled |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
1 tablespoon grated parmesan cheese |
Directions:
1. In a large saucepan, bring water to a boil. Add barley. Reduce heat; cover and cook for 30-35 minutes or until tender. Rinse with cold water; drain well.
2. Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Rinse with cold water; drain.
3. In a large salad bowl, combine the barley, broccoli and carrots, tomatoes, onions, red pepper and sunflower kernels.
4. In a blender, combine the lemon juice, oil, vinegar, lemon peel, garlic, salt and pepper; cover and process until combined.
5. Pour over barley mixture and stir to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with Parmesan cheese. Yield: 14 servings.
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