Barley Salad
Recipe: #35587
September 02, 2020
Categories: Salads, Vegetable Salad, Side Dishes, Barley, Carrot, Mushrooms, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"I've made this salad many times. It keeps well in the refrigerator and is refreshing in hot weather."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (380 g)
- Calories 346.9
- Total Fat - 9.7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 647.5 mg
- Total Carbohydrate - 57.6 g
- Dietary Fiber - 7.5 g
- Sugars - 12.9 g
- Protein - 10.6 g
- Calcium - 670.4 mg
- Iron - 37.1 mg
- Vitamin C - 16.5 mg
- Thiamin - 2.1 mg
Step by Step Method
Step 1
Add the ¼ teaspoon salt to the boiling water and add barley, then stir. Add a drop of oil to prevent boiling over.
Step 2
Cover, lower heat, and cook until tender, about 1 hour for regular barley. Drain and chill.
Step 3
Add the vegetables.
Step 4
Combine the lemon juice, oil, and seasonings and add to salad.
Step 5
Toss lightly to coat ingredients. Add salt to taste.
Step 6
Chill at least 3 hours or overnight.
Tips
No special items needed.
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