Best Fruit And Barley Salad Recipes

BARLEY CORN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

FRUIT AND BARLEY SALAD

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.

VEGGIE BARLEY SALAD

Steps:

• In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

BARLEY LIME FIESTA SALAD

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.