Barley and Vegetable Chopped Salad



6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 17 Minutes
Other: 5 Minutes

Nutritional Information

Calories 178
Fat 7.8 g
Satfat 2.5 g
Protein 6.1 g
Carbohydrate 23.3 g
Cholesterol 7 mg
Iron 2.8 mg
Sodium 586 mg
Caloriesfromfat 37 %
Fiber 5.8 g
Calcium 128 mg


1 1/2 cups water
2/3 cup uncooked quick-cooking barley
2 cups chopped mushrooms
1 cup chopped seeded tomato (1 large)
1/2 cup finely chopped green onions
1 (4.25-ounce) can chopped ripe olives, drained
1/4 cup chopped fresh parsley
1/4 cup capers
1 1/2 tablespoons dried basil
2 tablespoons cider vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled blue cheese


Bring water to a boil in a small saucepan; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender. Remove from heat and let stand, covered, 5 minutes. Place barley in a colander and run under cold water until completely cooled. Drain well.

Combine mushrooms and next 10 ingredients in a large bowl.

Add barley and blue cheese to mushroom mixture; toss gently. Let stand 5 minutes before serving.