This recipe states that it makes four 1-cup servings. I made this recipe, following ingredient amounts precisely, and ended up with about 9 cups of salad. This recipe makes a ridiculous amount of food, and is less a barley salad, and more just barley with a little bit of veggie thrown in. The sheer amount of cooked barley that 1 1/2 cups dry makes is probably what was not factored into the serving size claim.
I'm confused about the calories listed at 494. Are these calories for the 4 servings or per individual serving? Thanks.
We just really did not care for this
I followed the recipe exactly as written, and the salad was good. This is a good base recipe that could be modified in many ways--with different grains such as quinoa instead of barley, with red bell peppers and cucumbers instead of corn and tomato, etc.
Great recipe. Only suggestion I have is to add more lemon juice, olive oil and salt/pepper. Flavors really work well together in this dish.
My 1 1/2 cup uncooked barley yielded 8 cups of barley so it was wayyyy heavy on the grain for the other ingredients. The dressing was almost untasted. I used Quaker Pearlized Medium barley which was all my supermarket carried. Don't think I will repeat this one.
I really enoyed this. We are not vegitarians so I grilled some chicken with greek seasoning and chopped it up to serve in the salad to make a complete meal.
I am curious about the ratio of barley to the other ingredients, and the number of servings yielded. One and a half cups of uncooked barley yields 6 cups cooked, yet this recipe says it only yields 4 1-cup servings. In addition, the proportion of barley to the other ingredients seems off. It's a good thing I like barley. I lightly steamed the corn before cutting it off the cob and I also spread the barley out on a jelly roll pan before putting it in the fridge so it would cool down faster.
This barley salad is amazing! It is light and refreshing. I had the same issue as the other reviews--barley takes a while to make, so you may want to consider cooking it the night before and letting it chill in the fridge overnight. I wanted to make the recipe a little lighter, so I reduced the barley to one cup and added a cup of chopped cucumbers. I also only used 1 tablespoon of olive oil and 1/3 cup of feta. It did not sacrifice taste at all. Delicious!
Very tasty salad! I didn't have fresh corn so I used frozen and it worked out well. Make sure you leave enough time for the barley to cook. Mine took 50 minutes. This is a great dish to serve to a group. It's something different but not too crazy that people won't try it. It looks great too.
I made this for dinner last night and it was delish. I added some cannellini beans that I wanted to use up but otherwise followed the recipe exactly. It's perfect for a light and fresh summer meal. I served it with steamed broccoli with about 1 tsp. toasted sesame oil and sesame seeds on top. This will definitely become a part of our dinner rotation.