Sarasota's Creamy Barley Cucumber Salad
Recipe: #16086
November 23, 2014
Categories: Side Dishes, Barley, Cucumber, 5-Minute Prep, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner, Heart Healthy, High Fiber, High Protein, Low Fat, No Eggs, Vegetarian, Herbs, Kosher Dairy, Vegetarian Dinner, more
"A simple, yet delicious salad. A local stand was selling it at the Farmers Market a few weeks ago; and, they had the recipe printed out. A really nice fresh tasting salad. But, the barley really makes it a hearty dish."
Original is 7 servings
Ingredients
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- SALAD
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- DRESSING
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Nutritional
- Serving Size: 1 (198.5 g)
- Calories 187.1
- Total Fat - 6.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 2.5 mg
- Sodium - 97.3 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 2.3 g
- Sugars - 5.8 g
- Protein - 3.3 g
- Calcium - 117.3 mg
- Iron - 1.3 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dressing ... Add all the ingredients to a small bowl or cup; and, mix to combine. Refrigerate until ready to use.
Step 2
Barley ... I like to cook the barley in either chicken or vegetable broth; but, it is not necessary. Cook the barley according to package directions. Once the barley is done; drain, and transfer to a bowl to cool. Make sure the barley is cool before assembling he salad.
Step 3
Salad ... I like a seedless cucumber; but, you can easily use a 'regular' one. Just make sure to remove the seeds. Then, add all the vegetables and herbs to the bowl with the cooled barley, salt, and pepper; and, toss to combine. You can re-season after you add the dressing.
Step 4
Finish ... Add the dressing, and mix. Re-season if necessary with salt and pepper. And, I like to garnish with a few extra herbs.
Step 5
Serve and ENJOY! ... And, if you want, you can add diced chicken to the salad; which really makes this a 'main dish' salad. Whether you add the chicken or not - it makes a great side dish, lunch; or, even dinner.
Tips
No special items needed.
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