Lemony Vegetable Barley Salad

Submitted by A Messy Cook

"Lots of fresh vegetables, fiber-rich barley, and a flavorful dressing make this healthy salad great for a summer supper. Recipe is from Light and Tasty’s June/July 2005 issue: I intend to try it sometime soon! Cook time does not include cooking and cooling barley."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 6

ingredients

• Salad

• 1 cup quick-cooking barley
• 1⁄2 cup cut green beans
• 1⁄2 cup coarsely chopped carrot
• 1⁄2 cup coarsely chopped celery
• 1⁄2 cup chopped broccoli
• 1⁄2 cup chopped spinach
• 1 small onion, chopped
• 1 small tomatoes, seeded and chopped
• 1⁄3 cup chopped yellow bell pepper
• 1⁄3 cup chopped mushroom

• 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
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt

directions

1. Cook barley according to package directions, drain, and cool completely.
2. Place beans in a saucepan and cover with water; bring to a boil, reduce heat, and simmer uncovered for 8-10 minutes or until crisp-tender, then drain and cool completely.
3. In large bowl, combine cooled barley and beans along with remaining eight salad ingredients.
4. In small bowl, whisk dressing ingredients together; pour over salad and toss to coat.
5. Cover and refrigerate for at least 4 hours before serving.

Reviews

[Zobeed]

This is such a healthy and great salad! Would go great with fish.