Vegetable Barley Salad

Total Time
50mins
Prep 10 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

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

Reviews

(6)
Most Helpful

Delicious!!! Made have a recipe and used fresh dill and added some green onions. I added a little broth while cooking (it was getting dry) but ohhhhhhhhh so good. Leftovers are wonderful also...in the same day. Thank you. Made for Zaar Alphabet Tag Game 2010.

mama smurf April 28, 2010

This is a very yummy, healthy and beautiful salad recipe! I enjoyed all the different flavours together and thought that the dill was especially nice. The barley makes for a chewy salad, that fills you up for a while. The veggies add a very refreshing touch. YUM! I subbed cooked leek for the celery as I really dont enjoy celery in salads and left out the pine nuts due to an allergy. The finished salad was enjoyed very much by me and my family. THANK YOU SO MUCH for sharing this wonderful recipe with us, Lori! Made and reviewed for Everyday Is A Holiday Tag Game April 2010.

Lalaloula April 21, 2010

This is unique and tasty! I also did not have enough chicken broth (it really cooked down) and did have to add more. I also ended up covering the pot to retain moisture. I ended up using this as a lunch to take to work, so I added some chopped grilled chicken to add some protein for a complete meal. This was very tasty, with a great nutty texture. Thanks for posting this. Made for Everyday is a Holiday Tag Game.

JackieOhNo! October 14, 2009

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