Crunchee Barley Salad

READY IN: 20mins
Recipe by Charlotte J

I had this wonderful salad at a Women of the Word gathering at Stratford Lutheran Church in Stratford Iowa. The recipe is from Ellen Ahrens. Ellen cut her veggies into VERY small pieces when she made this. I told people she put a lot of love in that salad for the gathering. Thank you Ellen for sharing this recipe.

Top Review by ElizabethKnicely

So, I'm sick and in the hospital, but my husband has been cooking for the ZWT9 challenges and for himself and our kids. They really enjoyed this side dish and he said it was easy to prepare. I will definitely be making this for our family when I get home and recooperated. Thanks Charlotte. Made for team Tasty Testers during ZWT9.

Ingredients Nutrition

  • 2 cups barley, cooked and drained
  • 1 cup celery, chopped
  • 12 cup water chestnut, chopped
  • 14 cup green onion, use some tops
  • 14 cup green pepper, chopped
  • 14 cup red pepper, chopped
  • 1 cup ham, cubed
  • Dressing

  • 1 (2/3 ounce) package dried Italian salad dressing mix (2/3 ounce)
  • 13 cup sugar
  • 14 cup oil
  • 12 cup cider, vingar

Directions

  1. 1 cup uncooked barley equals 2 cups cooked barley, drained well.
  2. You can use turkey ham for a lower calorie salad.
  3. Mix salad ingredients.
  4. Combine dressing ingredients and mix well.
  5. Pour over salad and toss.
  6. Cover and chill several hours.
  7. You can garnish the salad with tomato wedges and parsley.

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