Best Mango Barley Salad Recipes

BARLEY MANGO SALAD WITH AVOCADO YOGURT DRESSING

Barley Mango Salad with Avocado Yogurt Dressing image

This barley mango salad is a hearty yet refreshing and spring-like meal.

Provided by Gina Matsoukas

Categories Salads

Time 25m

Number Of Ingredients 14

Ingredients

1 cup uncooked barley
zest of 1 lemon
1 head of watercress, roughly chopped
1/2 cup alfafa sprouts
3 tablespoons pepitas
1/2 cup walnuts, toasted and chopped
1 mango, chopped
1/4 cup cilantro, chopped
1 rip avocado
1/4 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
juice of 1/2 a lemon
1/3 cup cilantro
salt & pepper

Steps:

Place barley in a small sauce pot, fill with 2 cups of water and bring to a boil. Once boiling, reduce to a simmer and cook covered for about 25 minutes until the water is absorbed. Stir and set aside to cool.
Combine all the ingredients for the dressing in a food processor, process until smooth and set aside.
Transfer the cooled barley to a large bowl, add the remaining salad ingredients and toss to combine.
Add the dressing to the salad, stir gently to combine, season with more salt & pepper if needed and serve.

Nutrition Facts : Calories 536 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 26 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

MANGO-BLUE CHEESE BARLEY SALAD

Mango-Blue Cheese Barley Salad image

Make and share this Mango-Blue Cheese Barley Salad recipe from Food.com.

Provided by Paris D

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken breast, cubed
2 tablespoons hot sauce
4 tablespoons blue cheese, crumbled, divided
1/3 cup barley (the regular kind)
1/2 cup pecan pieces, toasted
1 mango, thinly sliced
6 cups mesclun
1/4 cup balsamic vinaigrette

Steps:

In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
Saute chicken until cooked through. Stir in 2 T blue cheese.
Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.

Nutrition Facts : Calories 424.6, Fat 23.4, SaturatedFat 5.6, Cholesterol 79, Sodium 378.2, Carbohydrate 26.1, Fiber 5.3, Sugar 12.3, Protein 29.4

BARLEY CORN SALAD

Barley Corn Salad image

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges