Best 3 Vegetable Barley Salad Recipes

Vegetable barley salad is a fantastic way to enjoy a healthy and filling meal. It's a versatile dish that can be served warm or cold and made with an endless variety of vegetables. With a base of barley and a variety of vegetables, this dish is sure to please everyone at your table. It's also a great way to use up leftover vegetables and make a nutritious meal out of them. With just a few simple ingredients, you can create a tasty and nutritious vegetable barley salad that will keep you satisfied all day long.

Here are our top 3 tried and tested recipes!

VEGETABLE-BARLEY SALAD

Vegetable-Barley Salad image

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

Ingredients

1/2 small red onion
3 tablespoons white-wine vinegar
1 3/4 cups water
1 cup quick-cooking barley
1 bunch Tuscan kale
1 pint halved cherry tomatoes
1 English cucumber, cut into half-moons
1 red bell pepper, cut into strips
6 tablespoons extra-virgin olive oil
Salt and pepper

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

LEMONY VEGETABLE BARLEY SALAD

Lemony Vegetable Barley Salad image

My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.-Linda McLyman, Syracuse, New York

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

1 cup quick-cooking barley
1/2 cup cut fresh green beans
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup finely chopped fresh broccoli
1/2 cup chopped fresh spinach
1 small onion, chopped
1 small tomato, seeded and chopped
1/3 cup chopped sweet yellow pepper
1/3 cup chopped fresh mushrooms
DRESSING:
1/4 cup lemon juice
2 tablespoons minced fresh basil
2 tablespoons olive oil
1 tablespoon water
1-1/2 teaspoons poppy seeds
1/2 teaspoon garlic salt
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely. , In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

VEGETABLE BARLEY SALAD

Vegetable Barley Salad image

This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates.

Provided by Lori Mama

Categories Grains

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups chicken broth
1 1/4 cups pearl barley
1 English cucumber, halved lengthwise, seeds removed and cut into medium dice
1 pint grape tomatoes, halved
1 1/2 cups celery, thinly sliced
1/4 cup chopped fresh dill
1/2 cup balsamic vinaigrette
salt and pepper
1/2 cup pine nuts or 1/2 cup slivered almonds, toasted

Steps:

In a large pot, bring stock to a boil.
add barley and cook on medium heat 40 minutes.
Drain and rinse until cool.
In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
Combine with the barley.
Salad can be prepared up to this point and stored, covered in fridge for 2 days.
Sprinkle with toasted nuts just before serving.

Tips:

Use a variety of vegetables to add flavor and texture to the salad. Some good choices include carrots, celery, tomatoes, cucumbers, and radishes.
Cook the barley according to the package directions. If you are using pearl barley, it will need to be cooked for about 45 minutes. If you are using quick-cooking barley, it will only need to be cooked for about 15 minutes.
Let the barley cool slightly before adding it to the salad. This will help to prevent the salad from becoming too watery.
Use a light vinaigrette dressing to dress the salad. This will help to keep the salad light and refreshing.
Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

Vegetable barley salad is a healthy and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its combination of vegetables, barley, and vinaigrette dressing, this salad is sure to be a hit with everyone who tries it.

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