Ingredients for Barley Vegetable Salad
- 4 cups chicken broth
- 1 cup pearl barley
- 1/2 cup chopped carrot
- Included in 1 cup chopped bell pepper (any color)
- Included in 1 cup chopped bell pepper (any color)
- Included in 1 cup chopped bell pepper (any color)
- 1/2 cup chopped fresh dill
- 1 cup chopped tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped celery
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How to Make Barley Vegetable Salad
- In a medium saucepan, bring 4 cups of chicken broth to a boil.
- Add 1 cup of pearl barley to the boiling broth. Return to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the liquid is absorbed.
- While the barley cooks, prepare the dressing: In a large bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Once the barley is cooked, gently stir in the prepared dressing while the barley is still warm.
- Let the barley and dressing sit for 5-10 minutes to allow the flavors to meld.
- Add 1 cup chopped cucumber, 1 cup chopped bell pepper (any color), 1/2 cup chopped red onion, 1/2 cup chopped fresh parsley, and 1/2 cup chopped celery to the barley mixture. Stir gently to combine.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and the salad to chill thoroughly.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
4g
Carbs
10g
