Fresh Barley Salad

Submitted by Pamplemoussee

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

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Yields: 2 dinners
• Serves: 2-4

ingredients

• 236.59 ml pot barley, uncooked
• 473.18 ml water
• 236.59 ml vegetables
• 4.92 ml dried oregano
• 9.85 ml dried basil
• 29.58 ml white wine vinegar
• 14.79 ml yogurt
• 14.79 ml Dijon mustard
• 14.79 ml agave nectar
• 4.92 ml onion powder
• 4.92 ml garlic powder
• 59.14 ml olive oil
• salt and pepper

• Optional

• any of your favorite vegetables (i used red bell pepper, sauteed zucchini, sauteed mushroom, cucumber, peas, red onion and tomato)
• parmesan cheese
• chopped mint
• olive

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.

Reviews

[Linky]

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

 

[Garlic Chick]

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.