Serve this salad of barley with garden-fresh vegetables and herbs as a side dish with grilled meats or fish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan bring water to boiling. Add barley and bouillon granules. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender. Drain and rinse with cold water. Drain well.

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  • In a large mixing bowl stir together drained barley, cucumber, pepper, green onion, parsley, and mint.

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  • For salad dressing, in a screw-top jar combine oil, lemon juice, sugar, salt, and pepper. Cover and shake well. Pour over barley mixture; toss to coat. Cover; chill in the refrigerator for 4 to 24 hours.

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  • To serve, line a salad bowl with lettuce leaves. Spoon the barley mixture into the bowl. Garnish with fresh mint, if desired. Makes 12 servings.

Nutrition Facts

181 calories; 9 g total fat; 0 mg cholesterol; 159 mg sodium. 23 g carbohydrates; 2 g protein;

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