Barley and Vegetable Chopped Salad

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barley and Vegetable Chopped Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy