Best Barley Vegetable Salad Recipes

VEGETABLE-BARLEY SALAD

Steps:

• Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.

VEGETABLE BARLEY SALAD

Steps:

• In a large pot, bring stock to a boil.
• add barley and cook on medium heat 40 minutes.
• Drain and rinse until cool.
• In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
• Combine with the barley.
• Salad can be prepared up to this point and stored, covered in fridge for 2 days.
• Sprinkle with toasted nuts just before serving.

VEGETABLE BARLEY SALAD

Steps:

• 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.

LEMONY VEGETABLE BARLEY SALAD

Steps:

• 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. , 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.

BARLEY VEGETABLE SALAD

Steps:

• 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., 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., In a large salad bowl, combine the barley, broccoli and carrots, tomatoes, onions, red pepper and sunflower kernels. , In a blender, combine the lemon juice, oil, vinegar, lemon zest, garlic, salt and pepper; cover and process until combined. , Pour over barley mixture and stir to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with Parmesan cheese.

BARLEY AND VEGETABLE SALAD

Steps:

• In a medium saucepan, bring the water to a boil over high heat. Stir in the barley and salt. Cook, covered, for 10 to 12 minutes, or until the barley is tender.
• Meanwhile, trim the asparagus, discarding the trimmed portion. Cut the spears into 1-inch pieces. Drain and chop the roasted peppers.
• Stir the asparagus into the cooked barley. Remove from the heat and let stand, covered, for 5 minutes. Drain any remaining liquid from the barley mixture. Let cool, uncovered, for 5 minutes.
• In a large bowl, stir together the remaining ingredients. Stir in the barley mixture. Serve or cover and refrigerate until needed.
• Cook's Tip on Barley
• Look for quick-cooking barley in the cereal section at the grocery store.
• nutrition information
• (Per Serving)
• Calories: 105
• Total Fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 2mg
• Sodium: 186mg
• Carbohydrates: 17g
• Fiber: 3g
• Sugars: 2g
• Protein: 3g
• Dietary Exchanges
• 1 Starch
• 1/2 Fat

MUSHROOM VEGETABLE BARLEY SALAD WITH LEMON VINAIGRETTE

Steps:

• 1. Cook barley in rice cooker or according to package directions.
• 2. Combine all ingredients for vinaigrette in glass jar with a lid and shake to combine.
• 3. Combine mushroom, beans, vegetables, and barley in large bowl.
• 4. Pour about half of the vinaigrette on salad, reserve rest for other recipe or use more if desired.
• 5. Cover bowl and allow to marinade for 30-minutes up to 4 hours at room temperature.
• 6. Serve with crumbled feta cheese as a main course salad or as a side.

BARLEY VEGETABLE SALAD

Steps:

• In a medium saucepan with lid, bring chicken broth to a boil.
• Stir in 1 cup pearl barley and return to a boil.
• Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
• Whisk the dressing ingredients in a large bowl.
• Stir the dressing into the cooked barley while the barley is still hot.
• Let sit for five to ten minutes.
• Stir in the rest of the ingredients to the barley.
• Cover and refrigerate for at least two hours-- overnight if possible.

BALSAMIC GRILLED VEGETABLE AND BARLEY SALAD

Steps:

• In a large shallow dish, combine the oil, salt and 1/4 cup vinegar. Add yellow squash, zucchini and tomatoes; turn to coat. Cover and refrigerate for up to 4 hours., In a small saucepan, combine the brown sugar, honey, thyme, rosemary, garlic powder and remaining vinegar. Bring to a boil; cook until liquid is reduced by half. Discard thyme and rosemary; set glaze aside., In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender., Meanwhile, drain vegetables and discard marinade. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently and brushing occasionally with glaze., Remove barley from the heat; let stand for 5 minutes. Transfer to a large serving bowl. Add vegetables and basil; toss to coat. Serve warm with a slotted spoon.