Best 3 Herbed Barley Salad Recipes

Herbed barley salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a hearty and flavorful salad that is packed with protein, fiber, and nutrients. Barley is a whole grain that is high in fiber and low in calories, making it a healthy choice for those who are looking to lose weight or maintain a healthy weight. The herbs in the salad add a delicious flavor and aroma, while the vegetables provide a variety of vitamins and minerals.

Let's cook with our recipes!

WARM CAULIFLOWER AND HERBED BARLEY SALAD

Warm Cauliflower and Herbed Barley Salad image

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Provided by Bon Appétit Test Kitchen

Categories Salad Bean Sauté Low Fat Vegetarian Quick & Easy High Fiber Dinner Lunch Barley Cauliflower Winter Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

Steps:

Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

HERBED BARLEY SALAD

Herbed Barley Salad image

This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!

Provided by Just Call Me Martha

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 cups water
3 garlic cloves
1 cup pearl barley
6 green onions, chopped (optional)
1/2 cup chopped radish
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/4 cup chopped parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 teaspoons Dijon mustard
1 garlic clove
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

Combine water, garlic and barley in a large pot.
Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
Drain excess water.
To make dressing, combine mustard, garlic and vinegar.
Whisk together, then slowly whisk in olive oil.
Season with salt and pepper if desired.
Combine half of dressing with warm barley.
Stir in vegetables and herbs.
Toss with remaining dressing.
Season to taste.

HERBED BARLEY SALAD WITH DATES

Herbed Barley Salad with Dates image

Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1 cup pearl barley
Kosher salt and freshly ground pepper
1 tablespoon cumin seeds
1/3 cup extra-virgin olive oil
4 shallots, thinly sliced
1 teaspoon ground turmeric
Juice of 1 lemon
1 cup flat-leaf parsley sprigs
1 cup cilantro sprigs
1 cup fresh mint leaves
5 pitted dates, chopped

Steps:

Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Cook the barley according to the package directions. Be sure not to overcook it, or it will become mushy.
Let the barley cool completely before adding it to the salad. This will help prevent the salad from becoming watery.
Chop the vegetables into small, even pieces. This will help them distribute evenly throughout the salad.
Use a light, flavorful dressing. A vinaigrette or lemon-herb dressing is a good option.
Season the salad to taste. Add salt, pepper, and any other desired seasonings until the salad reaches the desired flavor.
Serve the salad immediately, or store it in the refrigerator for later. If you are storing the salad, be sure to bring it to room temperature before serving.

Conclusion:

Herbed barley salad is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is easy to make. The next time you are looking for a light and refreshing meal, give herbed barley salad a try.