Barley Confetti Salad Recipes

Steps:

• Cook each type of bean in separate pan with the seasoned water according to package directions until beans are tender but not mushy.
• Drain and cool beans by spreading them on a cookie sheet.
• While beans cool, blanch carrots if desired. Combine cooked beans with remaining vegetables and chopped parsley.
• To make dresing, whisk vinegar into oil, then add remaining ingredients. Add dressing to vegetables and mix well.

Steps:

• 1. In large saucepan, bring water and 1/4 teaspoon garlic salt to a boil. Add barley return to a boil. Reduce heat cover and simmer 10 to 15 minutes or until barley is tender. Drain.2. In large bowl, combine barley and all remaining ingredients mix well. Cover refrigerate at least 1 hour to blend flavors.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 110 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 15% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 Fat

Steps:

• Bring water and barley to boil in large saucepan on medium-high heat; cover. Simmer on low heat 45 to 55 min. or until barley is tender; drain. Cool.
• Whisk next 6 ingredients until blended. Combine barley, meat, peppers and onion in large bowl. Add steak sauce mixture; mix lightly. Refrigerate 2 hours.
• Spoon barley mixture onto platter; top with oranges and tomatoes.

Steps:

• Combine the barley and vegetables in a large bowl.
• In a small bowl, whisk together the oil, onion, garlic and vinegar.
• Toss with barley and vegetables. Serve cold.