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
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
BARLEY SALAD WITH HERBS
Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
- Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Stir in barley and herbs. Serve warm.
CARIBBEAN BARLEY SALAD
Steps:
- Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
- Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.
Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g
MEDITERRANEAN BARLEY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
- Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.
BARLEY WALDORF SALAD
To create this tasty twist on traditional Waldorf salads, simply cook the barley, then mix together all the ingredients. The memorable medley sent in by Sara Tschetter from Belle Plaine, Saskatchewan offers a nice change of pace from traditional rice and pasta salads served this time of year.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook barley according to package directions; drain and rinse in cold water. In a small serving bowl, combine barley, apples, walnuts, raisins, cream, mayonnaise and sugar. Cover and refrigerate until serving.
Nutrition Facts : Calories 348 calories, Fat 22g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 6g fiber), Protein 5g protein.
BARLEY SALAD
Provided by Alton Brown
Categories main-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
- Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
BARLEY MEDLEY SALAD
This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.
Provided by HelenG
Categories Grains
Time 50m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer barley in broth about 40 minutes until most of the water is absorbed.
- Let cool
- Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
- Slice green onions.
- Finely chop rosemary.
- Toss everything together.
- Season with salt and pepper.
- Makes about 6 1-cup servings.
Nutrition Facts : Calories 255.2, Fat 4.2, SaturatedFat 0.7, Sodium 406.3, Carbohydrate 48.4, Fiber 9.8, Sugar 1.7, Protein 8.3
BARLEY HAM SALAD
A pleasant alternative to pasta salad, this colorful side dish gives barley, cubed ham and a medley of vegetables. "Every time I make it for a crowd, I bring copes of the recipe," says Sheryl Hershberger of Donalds, South Carolina. "As a busy wife and mom of four, I like the fact that it can be made ahead of time.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over barley mixture and stir to coat. Cover and refrigerate for at least 2 hours, stirring occasionally.
Nutrition Facts :
LEMON MINT BARLEY SALAD
Make and share this Lemon Mint Barley Salad recipe from Food.com.
Provided by chia2160
Categories Lemon
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
- Remove from heat; cover and let stand 5 minutes.
- Spoon barley into a large bowl; cool slightly. Add mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, 2 tablespoons lemon juice,red pepper and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat.
Nutrition Facts : Calories 239.7, Fat 4.7, SaturatedFat 0.7, Sodium 471.4, Carbohydrate 45.8, Fiber 10.2, Sugar 3.5, Protein 6.5
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