Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A yummy salad which crunchy veggies, chewy barley, and a tangy dressing.

Ingredients Nutrition

Directions

  1. Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
  2. Meanwhile chop and/or saute and vegetables you want to use in your salad.
  3. Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
  4. When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
  5. Serve garnished with parmasan, mint, and/or olives.
Most Helpful

5 5

This made a terrific salad! I used more than a cup of veggies - about 1/2 green pepper, a small tomato, a small onion. I used garlic salt in the dressing. I will be making this many more times! Made for PAC Spring 2013

5 5

Great idea to build on! I made this last night for a pot luck tonight. I like the concept of barley as a salad and wanted to use up some barley I had around. I made with carrots, cucumbers,tomatoes, white and green onions and parsley and did use mizithra cheese. I like the dressing and substituted sour cream for the plain yogurt because I couldn't find it at the grocery store. Thanks for posting, Pamplemoussee, I enjoyed this.