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

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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

Advertisement
Advertisement