Barley and Vegetable Chopped Salad

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 7.8g
  • Saturated fat: 2.5g
  • Protein: 6.1g
  • Carbohydrate: 23.3g
  • Cholesterol: 7mg
  • Iron: 2.8mg
  • Sodium: 586mg
  • Calories from fat: 37%
  • Fiber: 5.8g
  • Calcium: 128mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Combine mushrooms and next 10 ingredients in a large bowl.
  3. Add barley and blue cheese to mushroom mixture; toss gently. Let stand 5 minutes before serving.
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