• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Live-Well: Barley Supper Salad

  • Recipe Submitted by on

Category: Vegetables, Salads

 Ingredients List

  • 3 c Vegetable stock
  • 1 c Pearl or pot barley
  • 1 Bay leaf
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 4 Green onions
  • 1/2 Sweet green pepper
  • 19 oz Canned red kidney beans

 Directions

DRESSING
1/4 c Vegetable stock
1/3 c Red wine vinegar
1 tb Dijon mustard
2 ts Dried basil
1 ts Dried thyme
1/3 c Olive oil
1/4 c Fresh parsley, chopped
Lettuce leaves

In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce
heat, cover and simmer for 40 minutes. Stir in carrots and celery; cook for
5 minutes or until stock is absorbed and barley is tender. Discard bay
leaf; transfer to large bowl. Fluff with fork.

Meanwhile, chop onions and green pepper; drain and rinse beans. Add to
barley mixture.

Dressing: Whisk together stock, vinegar, mustard, basil and thyme. Whisk in
oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up
to 8 hours. Stir in parsley. Serve on lettuce leaves.

Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g carbohydrate
very high source fibre, good source iron.



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