Best Fruit And Barley Salad Recipes

Barley Salad image

Provided by Alton Brown

Time 1h2m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons freshly squeezed orange juice
Kosher salt
2 tablespoons extra-virgin olive oil
3 1/2 to 4 cups cooked and cooled barley
1 small head fennel, julienned
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon, approximately 4 slices
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

Fruit and Barley Salad image

Provided by Mercy Polhemus

Number Of Ingredients 10

1 pkg pearl barley, uncooked (16 oz)
1 lb fresh tomatoes, seeded, cut into 1/2" pieces
1 1/2 lb fresh ripe nectarines, pitted cut into 1/2" pieces
1/3 c olive oil, extra virgin
1/2 c lemon juice
1/2 tsp black pepper
1 Tbsp sugar
1 tsp salt
1/2 c chopped fresh mint
5 green onions, chopped

Steps:

1. Bring 6 cups of water to boil. Add barley and pinch of salt. Bring back to a boil. Cover and reduce heat to low. Simmer for 50-60 minutes, or until the barley is cooked and liquid has been absorbed. The barley will have a milky consistency. Rinse the barley thoroughly with cold water to chill completely.
2. Whisk together olive oil, lemon juice, sugar, salt, black pepper, and mint together. Mix together nectarines, tomatoes, and green onion in large bowl. Add cooled barley, mixing together. Add the dressing and toss to coat completely. Chill salad. Stir before serving.
3. * Peaches (peeled), mangoes can both be substituted for the nectarines (or a mixture of the three if desired). Have also made the salad using strawberries, halved. Have mixed peaches and strawberries.

Barley Lime Fiesta Salad image

Provided by Christine

Categories Salad Grains

Time 3h

Yield 8

Number Of Ingredients 22

1 cup pearl barley
2 cups water
½ (15 ounce) can black beans, rinsed and drained
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 small red onion, chopped
1 large carrot, chopped
¾ chipotle pepper in adobo sauce, finely chopped, or to taste
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ cup water
2 tablespoons light corn syrup, or to taste
1 tablespoon canola oil, or to taste
1 tablespoon lime juice, or to taste
1 tablespoon lemon juice, or to taste
¼ cup chopped fresh cilantro
1 teaspoon distilled white vinegar, or to taste
onion powder, or to taste

Steps:

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g