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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium saucepan bring water to boiling. Add barley; return to boiling. Reduce heat. Cover and simmer for 10 minutes. Pour barley into a colander. Run cold water through colander to cool barley.

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  • In a medium mixing bowl stir together the barley, cheese, and Lemon-Nut Vinaigrette. Cover and chill in the refrigerator for 1 to 24 hours or in the freezer for 20 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, line 2 individual plates with Bibb or other lettuce leaves. Arrange nectarine or peach slices or plum or kiwi slices in a fan shape near one edge of each plate. Spoon barley mixture onto the plates next to the sliced fruit. Makes 2 servings.

Winter Fruit and Barley Salad:

Prepare the Summer Fruit and Barley Salad as directed above, except substitute the 1 orange, peeled and sectioned, or 1 apple or pear, cored and sliced for the nectarine or peach. Nutritional Information: Same as Summer Fruit and Barley Salad, except: 553 calories and 474 mg potassium

Nutrition Facts

556 calories; 29 g total fat; 9 g saturated fat; 48 mg cholesterol; 349 mg sodium. 500 mg potassium; 66 g carbohydrates; 18 g protein;

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