Vegetable Barley Salad Recipes

VEGETABLE BARLEY SALAD

"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."

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

Vegetable Barley Salad image

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.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1067mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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

VEGGIE BARLEY SALAD

"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Veggie Barley Salad image

Steps:

In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 334mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

1-1/4 cups reduced-sodium chicken broth or vegetable broth
3/4 cup water
1 cup quick-cooking barley
1 medium tomato, seeded and chopped
1 small zucchini, halved and thinly sliced
1 small sweet yellow pepper, chopped
2 tablespoons minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted

BARLEY VEGETABLE SALAD

I first made the original version of this about 20 years ago -- Jane Brody's Crunchy Barley Salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be served warm or cold, I prefer it after it has chilled for several hours at least (overnight is best!).

Provided by KimAnRivers

Categories Grains

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Barley Vegetable Salad image

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.

Nutrition Facts : Calories 198.7, Fat 5.8, SaturatedFat 0.9, Sodium 593.5, Carbohydrate 31.5, Fiber 6.7, Sugar 3, Protein 6.5

Ingredients

3 cups chicken broth
1 cup pearl barley
1 cup carrot, thinly sliced
1 cup green pepper, diced
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
1/3 cup fresh dill, finely chopped
1/2 cup halved cherry tomatoes or 1/2 cup halved grape tomatoes (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar

VEGETABLE-BARLEY SALAD

This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Vegetable-Barley Salad image

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.

Nutrition Facts : Calories 362 g, Fat 21 g, Fiber 9 g, Protein 7 g, SaturatedFat 3 g

Ingredients

1/2 small red onion
3 tablespoons white-wine vinegar
1 3/4 cups water
1 cup quick-cooking barley
1 bunch Tuscan kale
1 pint halved cherry tomatoes
1 English cucumber, cut into half-moons
1 red bell pepper, cut into strips
6 tablespoons extra-virgin olive oil
Salt and pepper

VEGETABLE BARLEY BAKE

Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 7

Vegetable Barley Bake image

Steps:

Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.

Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

3 medium sweet red or green peppers, chopped
4 cups sliced fresh mushrooms
2 medium onions, chopped
2 tablespoons butter
2 cups reduced-sodium chicken broth or vegetable broth
1-1/2 cups medium pearl barley
1/8 teaspoon pepper

VEGETABLE BARLEY SALAD

This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates.

Provided by Lori Mama

Categories Grains

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Vegetable Barley Salad image

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.

Ingredients

4 cups chicken broth
1 1/4 cups pearl barley
1 English cucumber, halved lengthwise, seeds removed and cut into medium dice
1 pint grape tomatoes, halved
1 1/2 cups celery, thinly sliced
1/4 cup chopped fresh dill
1/2 cup balsamic vinaigrette
salt and pepper
1/2 cup pine nuts or 1/2 cup slivered almonds, toasted

More about "vegetable barley salad recipes"

BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL

Web Jun 29, 2021 BARLEY SALAD 1 cup (200 grams) uncooked pearled barley, rinsed 3 cups (720 ml) water ½ tsp salt 9oz (250 grams) cherry …
From theclevermeal.com
5/5 (2)
Total Time 1 hr 30 mins
Category Salad, Side Dish
Calories 363 per serving

Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!

Vegetable Barley Salad Recipes

VEGETABLE BARLEY SALAD

"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."

VEGGIE BARLEY SALAD

"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana

BARLEY VEGETABLE SALAD

VEGETABLE-BARLEY SALAD

This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.

VEGETABLE BARLEY BAKE

Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois

VEGETABLE BARLEY SALAD

This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates.

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