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Barley Medley Salad

Barley Medley Salad created by HelenG

This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • Simmer barley in broth about 40 minutes until most of the water is absorbed.
  • Let cool
  • Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
  • Slice green onions.
  • Finely chop rosemary.
  • Toss everything together.
  • Season with salt and pepper.
  • Makes about 6 1-cup servings.
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RECIPE MADE WITH LOVE BY

@HelenG
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@HelenG
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"This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day."
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  1. Bippie
    This was really good. I left out the cucumbers per personal preference and added about 1/2 cup of Italian dressing because the barley seemed to soak it up fast. Great healthy salad for a buffet with really great colors. Thanks!
    Reply
  2. Lilkari23
    I made some changes, and it was just Ok for me. Instead of rosemary I substituted basil. I didn't have any veg. broth, so I used beef broth. The garbanzos were crunchy and hurt my teeth. The colors were very appealing to the eye. I really liked your baked beans recipe, however.
    Reply
  3. HelenG
    Barley Medley Salad Created by HelenG
    Reply
  4. HelenG
    This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.
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