Rinsing the barley under cold water removes excess starch so the grains won't be sticky, and it cools the barley quickly so the salad can be tossed together. This salad makes a perfect accompaniment to grilled salmon.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
20 mins
cook:
52 mins
total:
1 hr 12 mins
Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare barley according to package directions, omitting salt and fat. Rinse barley with cold water; drain. Combine barley, peas, carrot, and mushrooms in a medium bowl.

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  • Combine lemon juice and next 6 ingredients in a small bowl; stir well with a whisk. Pour dressing over salad; toss gently to coat.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

185 calories; fat 6.2g; saturated fat 0.9g; protein 5.3g; carbohydrates 28.7g; iron 1.8mg; sodium 155mg; calories from fat 30%; fiber 6g; calcium 21mg.
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