Crunchy Barley Salad Recipe
Servings: 4
Ingredients
- 1 2/3 c. chicken broth
- 1 1/3 c. water
- 1 c. barley
- 1 c. green pepper diced
- 1 c. carrot thinly sliced
- 1/2 c. red onion diced
- 1/2 c. radishes thinly sliced
- 1/4 c. fresh dill
- 1/4 c. fresh parsley DRESSING
- 1 lrg garlic clove peeled & crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine vinegar
Directions
- In a heavy, medium saucepan, bring the broth and water to a boil. Add in the barley. When the boiling resumes, reduce the heat to low, cover the pan, and simmer the barley for 40 to 45 min or possibly till it is tender (check after about 30 min, and add in more water if the barley is dry).
- While the barley cooks, in a large bowl whisk together the dressing ingredients.
- When the barley is done, remove the garlic from the dressing, and add in the barley to the dressing while the barley is still warm. Toss the ingredients to mix them well. Cover the mix, and chill it for about 1 hour or possibly longer.
- Before serving, add in the green pepper, carrot, onion, radishes, dill and parsley. Toss the salad well.
- Serving Ideas : made July 4, 1997 - very good
- NOTES : This can be served chilled, or possibly eaten hot. If hot, mix the vegetables while the grain is still hot and serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 67 | 25% |
| Total Fat 7.59g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 483mg | 20% |
| Potassium 432mg | 12% |
| Total Carbs 45.86g | 12% |
| Dietary Fiber 10.0g | 33% |
| Sugars 3.97g | 3% |
| Protein 6.79g | 11% |
